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Spiced Carrot Soup
From Florida Suncoast Locally Grown
<p>This carrot soup is a flavor roller coaster and a beautiful spring color!</p> <p>If curry isn’t a flavor for you, put in a spice you like! A recipe is only a guideline.</p> <p>For more recipes and pictures, visit www.NaturalTeachingKitchen.com</p>Source: Natural Teaching Kitchen / Jennifer Richter (Entered by Jennifer Richter)
Serves: 4-6
Vegetarian!
Ingredients
1/2 cup
Fresh Cilantro for Garnish
1/2 cup
Greek Yogurt for Garnish
3 cups
Vegetable Stock
1/2 tsp
Salt & Pepper
1 tsp
Vadouvan Curry Powder ( which is a french curry powder, you can get it at william sonoma )
6 medium
Carrots, about 1lb total
1
Garlic Clove
1/2
Yellow Onion
2 tbsp
Olive Oil
Step by Step Instructions
- In a soup pot, heat olive oil, add onion and garlic cook about 2-3 minutes until tender.
- Increase the heat to medium high and add the carrots and cook for 5-7 minutes.
- Add curry powder, salt, and pepper, cook about 2-3 minutes until fragrant.
- Increase the heat to high, add the stock and bring the soup to a boil.
- Reduce the heat to medium and simmer for about 15 minutes until the vegetables are tender.
- Blend all ingredients in pot to make smooth with a hand mixer.
- Pour soup into bowls, drizzle with yogurt and sprinkle with cilantro.
- Switch Up! If you are one of my carnivores, preheat the oven to 350, line a baking sheet with a wire rack, place prosciutto on the rack lined baking sheet. Bake until crisp about 20 minutes. Let it cool, and top soup with Crispy Prosciutto along with Greek Yogurt, & Cilantro.