August 10, 2009 • Ariel and Whitney
Whit’s Tidbits: Roasted Carrot Soup and my Dad’s garden
All summer I’ve been hearing about the wonderful produce coming from my Dad’s garden. Pretty much every time I talk to my parents I hear about the huge white summer squash or the fresh eggplant coming from the garden. I’ve been a little jealous to say the least. Well I am home in Nashville for a few days so I have been taking FULL advantage of the fresh produce Dad is growing. On Sunday he walked in with a massive basket of like fifty carrots and announced “Whitney, find something to do with all of these”. So I did. A few ideas right off the top of my head were carrot cake, carrot cupcakes, or carrot muffins, but my Dad prefers the savory versus sweet, so I had to do a little recipe searching. I found this recipe for Roasted Carrot Soup on Sea Salt with Food, showed it to Dad, asked Mom if she approved, and got to work.
You can see why I have been begging him to send me produce via snail mail in a care package. I’m posting a few pics of my garden tour (Dad refused to be photographed) and of course pictures of the delicious carrot soup we made. I didn’t take pictures of my Mom’s Eggplant Casserole but I’ll post that recipe too because it’s amazing. So if you’ve got a cornucopia of fresh veggies from your garden or local green market then go to town with these recipes. They’re both easy and tasty.
From Sea Salt with Food 1 kg (about 2 lb) Carrots, peeled, cut into smaller chunks (about 1 1/2 inch)
1 Yellow Onion, halved, quartered
1 Small (200 g) Sweet Potato, cut into smaller chunks (about 1 1/2 inch)
3 Cloves Garlic, whole
5 Cups Chicken Stock
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
2 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Preheat the oven to 350˚F.
Arrange the carrots, onions, sweet potato and garlic in a baking tray. Mix in the olive oil and sprinkle some sea salt and freshly ground black pepper.
Roast the carrot mixtures for about 45 minutes to an hour. Remove the carrot mixtures from the oven. Peel the skin from the garlic.
Mix in the carrot mixtures into a large saucepan. Add the chicken stock, ground ginger, nutmeg and bring it to a boil and lower the heat and simmer for about 15 to 20 minutes. Allow the mixture to cool slightly, and then puree the mixture using a food processor or blender.
Return the soup to saucepan and simmer over medium heat for about 5 minutes. Stir and adjust the seasoning with salt and pepper.
1 lb eggplant
1/4 cup butter
juice of 1/2 an onion
6 crackers, fine crumbled
salt and pepper
2 eggs, beaten
1 1/2 cup of grated cheese (cheddar)
Preheat oven to 350 degrees F.
Peel and boil eggplant until tender, mash and add butter, onion juice, cracker crumbs, egg, about 1 cup of cheese, and salt and pepper. Add milk until mixture is soft and moist (not soupy).
Pour in greased casserole dish, top with remaining grated cheese. Cook in 350 degree oven about 30 minutes.
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