See here is the thing, she made the soup and pureed it then frozen it to give to me. Sounds fine right? Except the pureed carrots went really weird when I defrosted it in the fridge.
It's like baby food mixed with juicer pulp, basically a carrot slushy with lots of stringy carrot fiber. I tried re-heating and stiring it but it is safe to say this soup will not be going back together any time soon. I didn't want to waste food, let alone home grown produce! So I checked the PPK forums for things to do with weirdly pureed vegetables to find something that could save this from the compost and as usual the ppk didn't disapoint. I found this awesome thread where folks made suggestions on what to do with the leftover pulp from making an Indian Tomato soup. Using their scraps in Appetite for Reductions Sweet Potato Drop Biscuits.
So I had a game plan and used the recipe from the book, I used an immersion blender to blend the carrot soup pulp (I strained away the liquid then added just enough liquid back to make up a full 1 cup) and a few tablespoons of apple sauce just to make sure it held together. I also added some thyme and Rosemary with the nutmeg as this was going to be a savory style bread.
They turned out slightly bitter which might be from the lack of sweetness mixed with the ACV but still very tasty with vegan butter.
It just goes to show that even when things don't turn out there is usually a way to make something new.