What do you get when you put carrot soup in the freezer?

Something that looks remarkably like carrot ice cream, and the taste of regret. This might have something to do with the fact that I put cream in the soup, I guess, but I’d never have expected ice cream. Not that I ate it like ice cream, because I think that would be weird even for my standards. It definitely gave an extra element of weird to melting it in a pan and then dipping bread into it. Ice cream sandwich, anyone? (and that’s samm-widge, by the way, not sand-witch. I don’t want a sandy witch, thanks)

Anyway, it’s nice to know that you can freeze soup. Because it’s become apparent to me that I really do have a soup saturation level, and if I have to eat soup every day for a week every time I make it I’ll probably end up going stir-fry crazy, and nobody wants that.

Actually, to tell the truth, I ended up feeling that way about meatballs too when I ended up eating them twice a day for half a week. Don’t judge, you’d do the same if you ran out of everything except a packet of 24 meatballs. I think my flatmates must’ve thought I really, really, really loved the damn things, although I’d have thought my expression of sorrow and angst would’ve put paid to that assumption.

So this year I’m making a pledge! Instead of making food and then eating it until I get sick to the back teeth of it, I’m going to make food and then freeze it. Yeah, in your face meatballs! You’re not the boss of me!

Oh, for the record, I don’t think soup is really improved by the presence of cream. You can probably skip it, unless you desperately want to recreate vegetable ice cream.


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