Carrots

Well it is March already and John just harvested about 17 pound of carrots. That is alot of carrots. So what to do???

Here is a recipe for Carrot Soup that I put together as one solution.

Carrot Leek Soup

1 large Leek - sliced
5-6 large carrots - peeled and sliced
2-3 tablespoons olive or cocunut oil
1 tsp grated ginger
1 tsp chopped garlic
1 tsp powered ginger
1 tsp garan masala
4 cups chicken or vegetable broth
1/2 cup cream (optional)

Heat the oil in a large pot using med high heat. Add the leeks and carrots and cooks for about 5 minutes, add the ginger and garlic and other spices and cook a few minutes more. Add the broth and simmer until vegetable are VERY tender about 30 -45 minutes. Using an imersion blender if you have one puree the soup. If you do not have one just use a blender and puree in batches. You can add 1/2 of cream if you want a creamier version or eat as is.


Carrot Daikon vegetables with Miso

4 cups grated carrots
2 cups grated daikon radish
2-3 tables red miso paste (look in you refrigerator section)
2-3 tablespoons black sesame sees
1-2 tablespoons coconut oil or olive oil.

Heat the oil in large saute pan. Add the rest of the ingredients and saute until tender about 10 minutes.