Wednesday, May 28, 2008
I have not been posting to this blog as much recently, but that is about to change. Only one week until our CSA pickup starts again! I have been in my normal early spring cooking funk and basically just want to eat salads ... but each spring when our CSA starts and something new appears in our box week after week I feel rejuvinated. I love the challenge of planning our meals based on what is fresh in our garden or in our box each week. Almost there!
Tuesday, May 13, 2008
I'm slow on this blog for the past few weeks. We have been working hard in the garden - and are *not quite* to CSA season yet, so I haven't felt as motivated in the kitchen. When I'm like this, I tend to make soup, stir fry, quiche and things that I can eat for more than one meal, and that I can do easily. This week, I had a taste for some carrots, so made a big pot of creamy ginger carrot soup. While I love the sweetness of carrots, I tend to like more savory soups, so have been tweaking recipes to get a more intense flavor. This pot turned out great.
creamy ginger carrot soup
-about 8-9 large carrots, sliced into 3/4" chunks
-1 onion, diced
-3 cloves garlic, minced
-large knob of fresh ginger, grated (3-4")
-2 cups veggie broth
-1 3/4 cups miso liquid (1 Tbsp miso paste mixed with the HOT water)
-1 tsp yellow curry powder
-1 can organic coconut milk
-1 Tbsp coconut oil
-1 tsp sesame oil
-1 1/2 tsp sea salt
-1 cup fresh milk
In a big pot on the stove (med high) melt coconut oil and sesame oil, and add onions, garlic and ginger. Let cook until onions start to get soft. Add the carrots and cook for 5 minutes or so, stirring constantly. Add the liquids & spices, stir. Turn to simmer, and let cook for 30-45 minutes. Turn off heat, add the cold milk, and then cream with an immersion blender until no more chunks. Salt & pepper to your taste.