Carrot Soup

January 18, 2013 | No Comments

Carrot Soup

Last week was our first Oakhill Organics Full Diet CSA pick up. Dominic, our girls and I went together, as a family, to pick up our share. It was really exciting for us, and I had butterflies in my stomach on the way there. Georgia fell asleep about five minutes into the drive. When we thought we were almost there, we took a wrong turn thinking that we knew the way, and we got really lost. We  ended up in the middle of a field, almost stuck in the mud. My instincts took over and I started rocking our car, like I learned to do on the East Coast when you got  stuck in the snow(go forward, and then go backwards, and forward, and backwards…). It worked, and our car finally got unstuck, got some traction, and delivering us out of the mud. We were so relieved, and did not even want to fathom the alternative. The alternative would have been, staying stuck in the middle of a pitch dark field, hungry girls waking up, Dominic and I getting short tempered, and snippy with each other, all the while waiting for an hour or so for a tow truck that has no idea where we are, and missing our first CSA pick up. Of course none of this would have been the end of the world, but it sure would have been disappointing,  and inconvenient. After we drove out of the field, we called a friend who thankfully helped us get on the right track, and let us know where the pick up was located. We are so grateful to,  and for our friend.

Full Diet CSA Bounty Week One

This is only a partial picture of our share last week . We took home corn flour, course corn meal, oat flour, rolled oats, kohlrabi, carrots, apples, potatoes, Brussels sprouts, butternut squash, onions, dried beans, walnuts, eggs, raw milk, and lamb. Needless to say we were in heaven.  The food we made and consumed last week was amazing! Rosemary polenta with roasted lamb leg, and roasted Brussels sprouts, fresh rustic bread made with oat flour, with homemade butter. Gluten free cornmeal and oat flour bread and chili, bean dip, with carrot sticks, kohlrabi slaw, oatmeal, Swiss Muesli with homemade yogurt, cocoa meringue cookies, sauteed apples slices with cinnamon, and brown sugar…

Carrots CSA

These carrots are so sweet, crunchy, and delicious. On the way back from the pick up, my girls happily munched on two carrots each.

Small Kohlrabi

We have eaten kohlrabi many different ways, over the past week. We have thinly sliced it, and cut it into sticks, and eaten it raw as a snack, and shredded it and made a  kohlrabi slaw, with carrots, kale, and onions, in a light vinaigrette.  We have also roasted kohlrabi sticks, and sauteed it, and pulsed it into this carrot soup. When you are peeling a kohlrabi,  peel it with a sharp knife,  making sure you take away all of the thick, woody skin. The inside flesh of kohlrabi reminds me of the crunchy sweetness of a sunchoke, or a jicama root, so it pares well with other crunchy vegetables and dips.   I made a huge pot of this lovely carrot soup, in the beginning of the week, and as the days went by, the flavors in the soup melded, and became more delicious. It is absolutely perfect for the cold weather we have been having. My family’s favorite way to eat this carrot soup is with a healthy spoonful of homemade fromage blanc cheese, and a toasted slice of homemade bread.  I hope you make, and enjoy this extremely easy, comforting carrot soup with a dollop of your favorite cheese, creme fraiche, or yogurt.

Carrot Soup
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Recipe type: Soup, Entree
Author: Jillian
Serves: 4-6
Ingredients
  • 12 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 small kohlrabi, peeled and chopped
  • 4 small new potatoes scrubbed and chopped(if you have a thick skin potato, peel it)
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 4 inch nob of ginger peeled, and grated on box grater covered with saran wrap
  • 1/4 tsp sea salt
  • 3 grinds black pepper
  • 1 1/2 tsp cumin
  • enough vegetable broth to cover 2 inches above vegetables(If you prefer, you can use chicken broth, or water)
Instructions
  1. Add olive or grapeseed oil to pot
  2. Place carrots, celery, onions, kohlrabi, and potatoes in pot
  3. Saute for 5-7 minutes, or until vegetables start to cook
  4. Add garlic and ginger to pot
  5. Stir and cook for about 3-5 minutes
  6. Add a little broth, or water during this process if vegetables start to stick in bottom of pot, and scrape bottom of pot, deglazing a bit
  7. Add broth or water to two inches above vegetables. cook for a half hour, or until all vegetables are tender
  8. Use hand blender in pot, until desired consistency
  9. Add cumin and more salt and pepper if needed
  10. If too thick add more broth, or water
  11. Simmer for 20-30 more minutes to allow the flavors to bloom
  12. Taste and adjust seasoning
  13. Serve with a dollop of cheese, yogurt, or creme fraiche, and homemade bread and cheese
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