As Fall graces us, I am drawn to cozier, spiced flavors. Nothing seems to embrace the change in season better than cinnamon, ginger & cloves. I happen to have a favorite seasonal cookie that incorporates all of these – Soft Gingerbread Spice Cookies. The true highlight of this cookie is the ground ginger. Spicy and…
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“If carrots got you drunk, rabbits would be messed up!” – Mitch Hedberg. Okay, couldn’t resist from beginning this post with a classic Mitch Hedberg quote, one of my favorite comedians. Since we’re focusing on carrots, well… I cannot deny fresh seasonal produce, and carrots are popping up at markets all over these days. I…
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I was so excited to try this soup, and followed the recipe to a T. I felt like adding 1 tsp cayenne seemed like a bit much, and so I added 3/4 tsp. It was still too spicy to eat by the end, even though I like spicy foods. Could I just add more cream to cool it down?
More awesome photos of killer looking food…..and you don’t even do this for a living…..good job!
Hi Erica, I know I already emailed you with my apologies and some tips that may help to calm the spice down! (For anyone else who runs into a similar issue with red pepper, if possible, add more cooked potato or carrot, which you can quick chop & steam in microwave if you have to. Also, more cream wand stock will help dilute, then you can reduce liquid on a slow heat till desired thickness). I have amended the recipe to call for less red pepper! Though mine wasn’t overly hot, I may have mis-judged what I put into the soup pot. Thank you for leaving a comment and letting me know. Respectfully, Lyndsy
Thanks Shawn! It’s a work in progress that’s for sure. This soup was really good, (minus the red pepper detail, yikes). I’m thinking a pesto post soon, so may need to compare recipes with you!
Stumbled on your blog via Foodgawker. Love the pictures and I have added a link to my daily blog list!
Thank you very much! I appreciate you following dinnervine!