I will be making this fall-inspired dinner for an upcoming Valley Dish program. It’s so difficult to even imagine beautiful, cool, crisp weather when it’s still 100+ degrees out there, but a girl’s gotta do what a girl has gotta do! To tell the truth what inspired me was a huge bag of carrots, from “you know where” in my fridge.  That said, I’ll be making a carrot soup too. In the recipe I suggest using purchased pre-julienned carrots for convenience; but feel free to peel, slice, and julienne your own – if you already have a bag of carrots hanging around at your house. By the way, I’ll be on Valley Dish tomorrow (9/30/10), where I will be judging a seafood cook-off instead of cooking! So if you have any desire to see me eat instead of cook, tune in at 3:30 PM, NBC channel 12.

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