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As you become more comfortable cooking and seek out more complicated recipes, it can be difficult to find the equipment you need. Many recipes call for a blender or Cuisinart. These items are costly and you may not want to invest in them while at college. Your Commons may be able to loan you one. If not, check with Weybridge House.
Snow still covers the ground, but the sun is shining. This is a perfect soup to help you transition from winter to spring. The carrots are refreshing and bright and the ginger and curry add spice and heat. The soup is simultaneously light and invigorating.
I suggest using Lewis Creek Farms' carrots. Lewis Creek Farm, located in Starksboro, Vt. is owned by Hank Bissell and has been in operation since 1981. The farm practices ecologically friendly, sustainable agriculture. Garnish this soup with Vermont Butter and Cheese Company's cr
From the Kitchen of Sasha Swerdloff
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