In a previous post, I mentioned that we were starting to get a box of fresh fruits and veggies from a local farm once a week. So far, it's working out pretty well. Well, pretty well with one exception. Every week so far, in with all the other things in the box, has been a rather large bunch of carrots.
Now, don't get me wrong, carrots are great! Love 'em. Really. It's just that, well, it's been kind of difficult to get through the big bunch of them in one week's time before the next bunch is sitting there in the vegetable crisper drawer in the refrigerator taunting me - "Vhat vill you do vith me dis time, ehhh?" (Yes, my carrots have a very bad Russian/French-Canadian accident.) And, you know - lather-rinse-repeat - I don't want to make the same things with them over and over. Sure, they're great by themselves or with a dip as a snack or hors d'oeuvre, they're yummy shredded and sprinkled in salad, you know how much I love them in carrot cake (see post), and most of us know about their magic in mirepoix (a.k.a., the holy trinity), but, um, . . . yea, then what?
My recent culinary adventure with carrots involved this next recipe for soup, which my husband really loved. I'm happy to share it with you, but then I'm going to have to ask for a little quid pro quo. Seriously, we're talking LARGE bunches of carrots every week for three weeks straight, . . . and I suspect I'll see more come Tuesday. I need your suggestions for other great carrot recipes!
The recipe author encourages you to play with the consistency until you're happy with it. We made ours pretty smooth and I would recommend that to you too. Why? Because it's great in a bread bowl that way, that's why! Mmm, bread bowls can make even the best soups that much better. I highly recommend. We picked up a couple of sourdough ones at Panera and were really happy with them. After cutting off the top of the little round loaf and coring out the middle, I toasted mine before filling it with soup. *Drool* So good.
The recipe also suggests you experiment with different finishing oils. That's a great idea (and a little evoo did taste good with ours), but I would also recommend adding a dash of vinegar to sharpen the soup flavors and balance it out a little better.
Got any favorite vegetarian or vegan recipes?? Please share!
Other Meatless Monday soup posts:
Curried Lentil Soup
Tortellini, White, Bean & Spinach Soup
Other Meatless Monday posts