The kitchen was a mess for about a week during the Kitchen-painting Project. (The name of the color is "Lady Liberty"!) I don't think I did any decent cooking (other than grilled cheese or other non-worth-mentioning items) for a couple of weeks until I got the kitchen functional again.
I made this soup on Saturday, I think, but I don't have a picture of this one. Just imagine a nice creamy bright carrot soup. I added too much curry seasoning and wanted a fast way to make it less spicy so, instead of boiling and pureeing more carrots (which is really what I should have done) I pureed two fresh tomatoes and added that to the soup. It was still too spicy so I pureed two more tomatoes and added those. That definitely made the soup tolerably spicy for me, but it now just tasted too much like tomato to call this a curried carrot soup, so I guess what I ended up making is a curried carrot and tomato soup.
I had four potatoes I needed to use. I just sliced them up, "scallop" style, tossed the slices in some margarine and a dried herb-and-spice blend, and laid them out in three different pieces of cookware in a single layer. I put the oven on 400 degrees F for 30 minutes and they weren't as browned as I wanted, but I was dying to eat, so I served them as they were and they were really yummy.
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