When I was at the Saratoga Farmer’s Market last weekend, I ran into a friend who follows my blog (as friends do) and she asked me, “Does anything here inspire you?” I wish she could be inside my brain when I see fresh produce…ah… maybe not! I know that if I bring something home, it will inspire me (or haunt me) until I make something that showcases the freshness of the product. Carrots! I brought home a bunch of fresh, farm grown carrots. Roasted Carrots…. ginger… orange…. classic combinations for a great soup. Here’s my recipe:
6 large or 12 small carrots peeled and cut into bite size pieces
1 diced medium onion
1/2 jalapeño diced small
1/2 teaspoon orange zest
1/2 cup of fresh orange juice
1 tablespoon fresh grated ginger
1 1/2 tablespoons of curry powder
Sea salt and cracked pepper
2 cups of vegetable broth
1/4 cup of cashews
Dash of cinnamon
Drizzle of honey
Preheat oven 425 degrees. Coat carrots in 1 tablespoon of olive oil and salt and pepper. Place on a cookie sheet and put in the oven about 30 minutes or until fork tender. Set asides to cool. In a medium pan on medium heat add the remaining oil and sauté the onions and jalapeño until tender. Add the curry, orange zest, ginger and cinnamon for another minute to release the flavors. Deglaze the pan with orange juice and remove from heat.
In a large blender, add the cashews with a half cup of the broth. Blend until smooth. Add the cooled carrots, cooled onion mixture, honey and the remaining broth and purée until smooth. (if too thick for your taste add a little more broth) Salt to taste. Chill for at least an hour. Serve up some really fresh market to table soup! Carrot inspired, Laura!