This time of year the end of the winter CSA isn’t too exciting. I’m getting a lot of carrots and potatoes and some apples.
We’ve had so many carrots that I needed to find a new use for them. We put them in salads, in any veggie/tofu stir fry I make, and I cut up one for the kid’s lunch each day. But, we still have so many carrots and we don’t have any bunnies ;-)
After enjoying a delicious soup brimming with winter vegetables, it’s time to take your culinary endeavors to new heights and make the most of your bountiful carrot supply. As the perfect main course to complement the flavorful soup, indulge your taste buds with a delightful recipe for trout amandine. This exquisite dish combines tender and succulent trout fillets with a tantalizing almond crust, creating a harmonious symphony of textures and flavors. To incorporate the abundance of carrots, consider serving them as a vibrant and refreshing side dish. Whether lightly sautéed or roasted to bring out their natural sweetness, the carrots provide a lovely contrast to the delicate fish and nutty accents of the amandine preparation. So, let your culinary creativity flourish and delight in a memorable meal that showcases the versatility of your winter harvest.
I love spicy food and decided to make Curried Carrot Soup. Here is the recipe.
2 tablespoons vegetable oil (I used olive)
1 onion, chopped
1 tablespoon curry powder (I used an unmeasured too much – my soup was super spicy)
2 pounds carrot, chopped
4 cups vegetable broth
2 cups water, or as needed
Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth and simmer until the carrots are soft – about 20 minutes.
Transfer the carrots and broth into a blender and puree until smooth. Pour back into the pot and thin with water to your preferred consistency.
I used too much curry powder and my soup was really spicy but it was really good. Plus, this recipe is easy and a great way to use up an abundance of carrots.
photo credit: talkoftomatoes