Ginger Carrot Soup and Tuna Melts

Using a can of chicken broth, two cans of water, a bunch of carrots from Alm Hill Gardens, plus some onion, parsley from our garden, and seasonings, I made up some ginger carrot soup for dinner tonight, which we chilled in an ice bath before eating - given that Summer has arrived in Seattle. I used ground ginger, then realized later I have ginger paste in the fridge I need to use up - but thankfully I added enough of the powder to give the soup a spicy kick.



We had it with tuna melts made from albacore we bought from the Fishing Vessel St. Jude and some mozzarella on leftover hamburger buns. I just opened the can, pulled out the round of tuna, and sliced it in half - creating two little circles of tuna, which were perfect for our sandwiches.