What a load of carrots I got at the farmers market last weekend! NOW WHAT?
One of my favorite things to do with fresh garden carrots is a simple weekday soup. When I first set out to make this soup there was a glorious nip in the air. I pulled on my favorite grey sweatshirt and got to chopping. The perfect late summer soup. The next day there was a heat wave. So, I quickly snapped a few photos and sent this one to the freezer saving for a crisp October day. This soup is incredible with a loaf of crusty bread, sipped in a thermos at your desk or at kids lunch table.
While doing the dishes, I’ve been exploring the world of podcasts. I find the monotonous tasks of house~wifery more enjoyable while solving crimes or learning the art of tidying up. My niece suggested “Up and Vanished”, a podcast by documentary film maker, Payne Lindsey. This podcast is about a Georgia girl named, Tara Gringstead. In 2005, Tara went missing from her home, and well, Up and Vanished. She was last seen at a cookout before driving home. Her car parked in her driveway and cell phone by her bed. She was gone. No trace. What happened to Tara? Well, I have been walking around the house with headphones on hanging on every word. Payne Lindsey brought attention to this case and helped blow the doors wide open…wow.
If you need me, I’ll be sipping Carrot Ginger Soup with all the doors locked and my chef knife close by.
Carrot Ginger Soup
- 2.5 Pounds Carrots peeled and chopped
- 1 small Onion diced
- 2 Garlic cloves minced
- 1 large Apple
- 4 cups Chicken or vegetable stock
- 1 cup Water if needed
- 1/2- 3/4 cup Coconut milk or cream
- Salt and pepper
- 1 pinch Nutmeg
- 3 Tablespoons Fresh grated ginger
1. In a large pot, add 1 tbsp olive oil or avocado oil over low-medium heat. Add the chopped onion and cook for about 5 minutes ~until translucent. Add the minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and salt and pepper and cook for a just a few minutes more.
2. Add the broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until very tender. more salt and pepper.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender~ I do). Add the cream and a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. Make sure your leaving the vent open at the top so it won't explode.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with fresh cilantro, parsley or dollop of creme fraiche. Add fresh ground pepper and a drizzle of olive oil.