Just add 24 carrots!!!
Spring is springing in the PNW and carrots are sweet after a cold winter in the ground. I love growing and eating carrots in all their many, many ways. This week are simple soups that can be eaten hot, room temperature or cold. Oh yes, all of them just taste better and better.
You can add other spices you like to this soup such as star anise, cinnamon stick, fennel seeds or mustard seeds.
Curried Carrot Coconut Soup
6-8 servings
2 T coconut oil
1 onion peeled and diced
about 8 medium carrots, washed thoroughly, topped and tailed, and diced
3 - 3 1/2 C light vegetable stock (I used Not Chicken Better Than Bouillon)
15 oz can full fat coconut milk
1 1/2 T fresh ginger, peeled and thinly sliced
1 1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp Coleman's dry mustard
1/2 tsp Szechuan peppercorns, lightly crushed
crushed red pepper flakes to taste (optional)
salt and pepper if needed
lime juice and strips of peel to taste (I used one lime for this)
yogurt
chives and chive flowers in season for garnish
Heat the coconut oil in a large soup pot and sweat the onions until translucent. Add carrots and sauté for about 8 minutes. Add ginger and spices and sauté for 2 minutes. Add the stock and coconut milk, stir and simmer with the lid on until the carrots are soft. Blend in the pot with a plunge blender until smooth.
Add the lime juice and peel, stir and taste. Add salt and pepper if needed. For serving fill a serving size bowl with soup, place a dollop of yogurt on top and garnish with the chives and chive blossoms.
I love making this soup in the summer and having it cool with a big green salad. It’s so appealing.
Roasted Carrot and Beet Soup
This soup is a lovely coral color!
5 large carrots, washed and scrubbed and halved
2 celery stalks with leaves, washed and halved
1 large white or yellow onion peeled and quartered
4 T very soft unsalted butter
2 T dark brown sugar
1" fresh ginger, peeled and thinly sliced
1 tsp freshly grated nutmeg
7 C chicken or vegetable stock
1/2 C diced red beets already cooked
sour cream
fresh dill fronds for garnish
Preheat oven: 350º
Toss carrots, celery and onion with butter, sugar, ginger and nutmeg. Place on a baking and into the oven for 45-60 minutes until slightly caramelized. When done, add vegetables and 5 C stock to a large soup pot and bring to a boil. Turn down to a simmer and cook for 15-20 minutes covered. Turn off the heat, add the beets and let cool slightly. Plunge blend until smooth. Season with salt and pepper if needed.
If you want a thinner soup, add some more of the stock. To serve, add a dollop of sour cream and some dill fronds.
Simple French Cookery
This little recipe in the picture is from a book my Mother gave me when I was 10 years old. It really opened my eyes to the many ways food is prepared all over this world. I treasure it.
My recipe is a little lighter as I don’t use as much milk.
Carrot Vichyssoise
1/4 C salted butter
2 large leeks, washed and sliced in half moons
3 medium potatoes, peeled and diced
6-7 medium carrots, washed and diced
4 C chicken stock
1 1/2 tsp dried sage
1 C 1/2 & 1/2 or buttermilk
salt and white pepper to taste
Heat the butter in a large stock pot on medium high. Add the vegetables and sweat until translucent. Add the chicken stock and sage, turn down to a fast simmer. Put the lid on the pot and simmer for 30 minutes until the vegetables are soft. Plunge blend until smooth in the pot, add the milk, stir and heat through. Taste and add salt and/or pepper as needed. Cool and refrigerate overnight. Serve with a dollop of sour cream or yogurt and a sprinkle of fresh sage leaves or chopped chives.
There are many, many more carrot recipes I love and make...how about a Dark Chocolate Carrot Cake?
What’s for dinner at your abode?
Cheers!