I would welcome some carrots too maybe a pound so I can try Mishy's recipe.
Thanks Paula 27 Oliver just leave on porch
Paula M. Rayman, Ph.D
Professor Emerita, Sociology UMass Lowell
Research Professor UMass Boston
Founding Director, Middle East Center for Peace, Development and Culture and
Peace and Conflict Studies
Chair, National Advisory Board SEAChange, AAAS
Senior Scholar, American Association for the Advancement of Science (AAAS)
University of Massachusetts Lowell
Dugan Hall 205-L
883 Broadway St. Lowell, MA 01854
Cell: 781-223-5649
________________________________
From: h2oneighbors-bounce@xxxxxxxxxxxxx <h2oneighbors-bounce@xxxxxxxxxxxxx> on
behalf of Carol Tierney <metaxu.ct@xxxxxxxxx>
Sent: Thursday, March 19, 2020 4:31:03 PM
To: h2oneighbors@xxxxxxxxxxxxx
Subject: [h2oneighbors] Re: Carrots anyone?
This e-mail originated from outside the UMass Lowell network.
________________________________
Thank you for the generous offer, Sussi. I’d like to take you up on it—maybe a
pound or two? Please let me know a good time to pick them up (maintaining
proper distance of course). And thanks to Mishy for the recipe. I’m happy to
try any recipe that features cumin and coriander.
Sent from my iPhone
On Mar 19, 2020, at 3:04 PM, Mishy Lesser <mishylesser@xxxxxxxxx> wrote:
So kind of you, Sussi & Lorin. We appreciate your generosity. Chris and I are
well supplied with carrots. Here's a recipe for carrot soup, in case anyone
feels inspired.
Creamy Roasted Carrot Soup
* Author: Cookie and Kate
* Prep Time: 15 minutes
* Cook Time: 50 minutes
* Total Time: 1 hour 5 minutes
* Yield: 4 bowls 1x
* Category: Soup
* Method: Blended
* Cuisine: Various
★★★★★
4.8 from 38 reviews
This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of
rich, roasted carrot flavor! It’s the best carrot soup you’ll ever have. Recipe
yields 4 bowls or 6 cups of soup.
[best carrot soup recipe]
SCALE1x2x3x
INGREDIENTS
* 2 pounds carrots
* 3 tablespoons extra-virgin olive oil, divided
* 3/4 teaspoon fine sea salt, divided, to taste
* 1 medium yellow onion, chopped
* 2 cloves garlic, pressed or minced
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground cumin
* 4 cups vegetable broth (or water)
* 2 cups water
* 1 to 2 tablespoons EVOO (extra virgen olive oil)
* 1 1/2 teaspoons lemon juice, to taste
INSTRUCTIONS
1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking
sheet with parchment paper for easy cleanup, if desired.
2. To prepare your carrots, peel them and then cut them on the diagonal so
each piece is about ½″ thick at the widest part (see photos).
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and
1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and
seasonings. Arrange them in a single layer.
4. Roast the carrots until they’re caramelized on the edges and easily
pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot
varieties will roast in as little as 25 minutes, but regular carrots are more
dense and typically require 35 to 40 minutes.)
5. Once the carrots are almost done roasting, in a Dutch oven or soup pot,
warm the remaining 1 tablespoon olive oil over medium heat until shimmering.
Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion
is softened and turning translucent, 5 to 7 minutes.
6. Add the garlic, coriander and cumin (if following a variation, see recipe
notes for additions). Cook until fragrant while stirring constantly, about 30
seconds to 1 minute. Pour in the vegetable broth and water, while scraping up
any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring
the mixture to a boil over high heat, then reduce the heat as necessary to
maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it
cool for a few minutes. Then, carefully transfer the hot soup to a blender,
working in batches if necessary. (Do not fill past the maximum fill line or the
soup could overflow!)
9. Add the EVOO and lemon juice (or lime, if following the Thai variation).
Blend until completely smooth. Add additional salt if necessary, to taste. Add
another tablespoon of EVOO if you’d like more richness, or a little more lemon
juice if it needs more zing. Blend again, and serve.
10. This soup keeps well in the refrigerator, covered, for about four days,
or for several months in the freezer.
-Mishy
Dr. Mishy Lesser
Learning Director, Upstander Project/Dawnland
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land of the people where the sun first looks our way.
On Thu, Mar 19, 2020 at 1:39 PM Suzanneh Rowntree
<suzrowntree@xxxxxxxxx<mailto:suzrowntree@xxxxxxxxx>> wrote:
We bought 25 lbs of beautiful organic carrots that a Cambridge restaurant was
unloading as they switched over to take-out only mode. We’d love to share these
with our community, and carrots don’t store that well unless you sink them in
sand which isn’t going to happen right now!
Please let us know if you’d like any amount of this comforting crunchy goodness.
Warmly,
Sussi & Lorin
Suzanneh Rowntree
831-239-6997
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