Cover photo courtesy of LINC Foods
The sweet carrot is available in the Inland Northwest through almost the entire year, but some would argue that fall is the best time to enjoy this staple root. If carrots are harvested after a light autumn frost, they will have begun to convert their starches into sugars. Crunch into a fall carrot or feature their classic, sweet flavor in this cozy and nourishing soup.
INGREDIENTS:
1 small onion from Swiss Farms, diced // 1 Tbsp olive oil // 2 cloves garlic from Channing Farm, crushed //1-lb. carrots from Elithorp Farm, chopped // 5 shakes chili flakes from Hayshaker Farm // 1 tsp ground ginger // 2 Tbsp red curry paste (optional) // ½ cup water // 15-oz. (1 can) coconut milk // salt and pepper to taste // pepitas
DIRECTIONS:
Sauté the onions in a medium saucepan on medium heat with olive oil. Once translucent, add the garlic, carrots, and chili flakes, sautéing for another five minutes. Add the ginger and red curry paste, stirring for 1-2 minutes until fragrant. Add the water and coconut milk. Bring to a simmer. Let cook for 10-20 minutes until the carrots are tender. Using an immersion blender, blend the soup until smooth. Add salt and pepper to taste.
Serve with rice or farro and sprinkle with pepitas. Enjoy!
(Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.)
