Shredded Carrot and Orange Soup (see posting below) is a recipe I created by using a combination of other recipes and using my own preferences. It is still a work-in-progress, and here are some of the suggestions I received:
“Carrots are a little dense, maybe use less.”
I’ll probably adjust the recipe to read 5-6 carrots instead of 7-8. I also kept my soup thick, so maybe add more broth. I used just under 6 cups the first time I made it.
“More garlic, less thyme.”
I agree more garlic, probably 1 or 2 more cloves (totaling 1 1/2 to 2 tsp), but I felt the thyme was just right. Maybe more garlic will help.
“More pepper.”
I used a little under 1/8 tsp of pepper, I would increase that to a round 1/8 tsp or a 1/4 tsp. I may also add some crushed red pepper flakes for a little heat to balance out the sweet of the orange.
