Two weeks ago, our early bird CSA from Breezy Willow Farm started. Sarah's been writing a bit about it over here, including some great pictures of the food we're getting. This week's pickup day rolled around and we needed to make some room for the next batch of produce. We had two carrots, some potatoes, some apples, and some garlic left over from the first week. Let me back up. I say we had two carrots, but these were not normal carrots. These were the biggest carrots I've ever seen in my life. Here's a picture from my phone of our son holding the carrots:
Like I said, big carrots. Anyway, I decided to take almost everything we had left and make soup out of it. The results were pretty dang good, especially considering I was just throwing things together and hoping they'd taste good.
Curried Carrot Soup
Ingredients:
- 2 pounds carrots
- 4 small potatoes
- 3 stalks celery
- 3 small apples
- 7 cloves garlic
- 1 Tablespoon curry powder
- 1 Tablespoon extra-virgin olive oil
- Kosher salt
- 10 cups water
- Fat-free Greek yogurt (for garnish)
Directions:
- Heat curry powder in a large pot over medium heat, stirring constantly, until curry powder gets fragrant, approximately 2 minutes.
- Put curry powder in a small bowl and add enough water to make a paste. Mix and set aside.
- Chop all of the vegetables (and fruit!) except for the garlic.
- Heat olive oil over medium-high heat and saute carrots, stirring occasionally, until they start to brown.
- Add the rest of the ingredients, including the curry paste, and stir well to mix.
- Bring to a boil, then reduce heat and simmer until all vegetables are soft.
- Remove from heat and blend until smooth.
- Serve with a dollop of Greek yogurt.
Notes:
This would be good with a wide variety of other vegetables too. I'm sure I'll make it again, it's a great "CSA Leftovers" recipe.
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