Produce Info, Storage Tips and Recipes

Moosewood Carrot Soup

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
1 cup milk, or 1 cup yogurt or buttermilk plus a little honey, or 1/2 pint heavy cream, or3/4 cup sour cream
2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon; or 1 tsp each of thyme, marjoram and basil; or 1 tsp grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating! Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

From the original 1977 Moosewood Cookbook, via Slashfood

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This recipe was first featured in Boston Organics Newsletter No. 03 of 2013.