To give the week’s carrot allotment—a pound and a half of brilliant orange beauties from Red Fire Farm—a starring role rather than relegating them to yet another salad chorus line.
Creamy carrot soup, a la Mark Bittman. I started with his recipe from How to Cook Everything Vegetarian, upped all ingredients one and a half times, and made a couple of riffs.
4 1/2 T butter (or extravirgin olive oil)
1 medium onion, sliced (I used several pearl onions, also from the week’s share)
1 1/2 lb carrots, roughly chopped
3 or so medium potatoes, like Yukon Gold, peeled and roughly chopped (another share goodie)
salt and freshly ground black pepper to taste
1 tsp dill (or sub in your herb of choice)
7 c veggie stock or water
3 tsp sugar, or to taste
1 c sour cream
Heat the butter in a large pot over medium heat. When the butter has melted, add the veggies. Season with salt, pepper, and dill or other herbs and cook for about 15 minutes. Add the stock and cook until the veggies are tender, about 20 minutes. Use an immersion blender to carefully purée the soup in the pot or let it cool and purée it in batches in a regular blender. Add the sugar to taste. If you cooled the soup to blend it, you can refrigerate it for up to two days. If you want to serve it cold, follow either method above; then let it chill covered in the fridge for at least two hours before stirring in the sour cream. If you immersion blended the soup and want to eat it hot, stir in the sour cream and serve.
I ate the soup cold. My husband ate it hot. The carrots got their day in the spotlight. Everyone was happy.
STILL HUNGRY? Browse the CSA Cookoff recipe file.