basket inventory: radish, red leaf lettuce, celery, passion fruit, avos, kumquats, limes, blood oranges, mandarins, tangelos, beets, carrots, cilantro, mint, rosemary
i just recently started making this Curried Carrot Pickle that has been a real hit. i decided to make a soup inspired by the pickle b/c what better way to go through 2 large bunches of carrots but with a soup! this version is vegan, but you can swap out the coconut milk for regular milk/soy/etc...
CURRIED CARROT SOUP
- 2 bunches of carrots (at least 8 of them)-roughly chopped
- celery-2-4 ribs (or non if you are not info celery)-roughly chopped
- 1-2 onions-roughly chopped
- 1-2 cloves garlic
- 1-2 tbsp curry powder
- dash of cayenne pepper
- 6 c. broth or water
- can of coconut milk/cream/milk/soy
- salt and pepper, lime juice??
- olive oil
get the blender out and in small batches, blend the soup up until it is creamy. add back to pot, crank up the heat and add the cream/milk. taste and season with s, p and juice until you like it.
also good with a scoop of rice in it.
PS i didn't take a pix of the finished product-we ate it all before i could remember too!