Better Living Through Local Foods
By Katherine Rossmoore
I have to admit that I questioned by own sanity a bit last Thursday as I headed up to the Plymouth Indoor Winter Farmer’s market, held once (only one time that is) per month at the Plimoth Plantation. (Yes, Marshfield has a lovely monthly farmer’s market too, but I knew I’d be unable to make it on Saturday). Coming from a world of fitness enthusiasts and busy lawyers, people think I’m a bit nuts that I go so far out of my way for food. And yet, I, along with a friend found myself in a sea of like-minded foodies at the market. Hooray! A whole crowd of folks who think like I do, who get excited about Rein’s real rye bread, Nutting Farms maple cream and syrups, and especially the fresh organic produce from Plato’s Harvest. My mission was primarily to find Jerusalem artichokes for a recipe, and butternut squash, while my friend was after kale.
After finding both plus more at Plato’s stand, I made my way over to the Skinny Dip Farm (an organic farm located in Westport, MA) where Ben and Hannah, the farmer/owners (formerly of Holly Hill farm) were giving out samples of fresh carrots that knocked my socks off they were so sweet! I was so excited about those carrots that I cut some up to use instead of chips to dip into my butternut Gorgonzola dip, and insisted that my friends just “try the carrots alone,” joking that I brought gluten-free dippers. (Once again, I exposed my fanaticism to a normal group of people, who nodded with dim approval but clearly thought I was a bit crazy.)
I still had a few of the lovely carrots left when I stumbled upon a recipe for Roasted Carrot Soup on my fav food website, Food52 (www.food52.com ) by “Reeve”. I slightly adapted the recipe to ingredients I had on hand; with only 7 ingredients, it was easy and delicious!
Roasted Carrot Soup
(adapted from Reeve of Food52)
- 6-8 large carrots (about 1 ¾ pds) (I only had 8 and they weren’t large)
- ¼ Cup olive oil
- 6 cups good quality vegetable broth, low sodium (I used only 4 cups because of smaller carrots and the box from Trader Joe’s only hold 4 cups)
- 1 piece of fresh ginger, 1 inch long, peeled
- About 1-2 teaspoon of fresh/frozen lemon thyme from my summer garden; (Reeve recipe calls for “1 sprig of fresh thyme plus more for garnish”)
- ½ large sweet onion, chopped
- 2 large garlic cloves, chopped
- Freshly ground pepper
- Peel the carrots and cut into 1” rounds. Place the carrots on a rimmed baking sheet with 2 Tablespoons of the olive oil and sprinkle with salt.
- Place under your broiler in the oven about 6-8 inches from the heat. Turning every five minutes or so, broil them until they are brown and softened, for a total of 15-20 minutes. Watch out! Mine got almost overcooked after the last “turn”.
- Meanwhile, bring the stock to a boil, adding the ginger and the sprig of thyme. Turn the heat down and simmer for 15 minutes.
- In a larger pot you will eventually put the whole soup in, sauté the sliced or chopped onion in the remaining olive oil, adding a splash more of oil if needed. Brown the onion, stirring often. Then, add the garlic and the carrots.
- Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to a boil; turn down and simmer for 10 minutes, or until the carrots are soft enough to puree.
- Use an immersion or regular blended to puree the entire mixture until smooth. Add more salt and pepper, to taste. If the soup seems too thick, (mine did not) add more stock and reheat on low.
This dairy-free soup tastes rich and creamy and will definitely become a “regular” in my home. And, yes! I also found Jerusalem artichokes from Skinny Dip farm at the market! Let me tell you how thrilled I was…
Katherine Rossmoore is an integrative health and wellness guide, using her love of clean whole foods and cooking to help people demystify the healthy kitchen. She is also a writer, mother and certified yoga teacher.
Find her at www.betterlivingthroughfoods.com