Great response everybody! Susan I will drop them off tomorrow, and I think now
we’re down to where we want to be with a reasonable amount of carrots.
I had already started our soup with a different recipe than Mishy’s (and thank
you for sharing that Mishy!) that also required roasted carrots and it was so
good! That’s the way to go for sure.
Have a good evening neighbors
🙏🏼🥕
Suzanneh Rowntree
831-239-6997
www.rowntreepilates.com
www.manzanitadesign.com
On Mar 19, 2020, at 7:44 PM, Susan Falkoff <susanfalkoff@xxxxxxxxx> wrote:
If the supply holds up -- and since I'm on the route -- I'd be glad for a
pound or two as well.
Thanks!
Susan
On Thu, Mar 19, 2020 at 7:04 PM Suzanneh Rowntree <suzrowntree@xxxxxxxxx>
wrote:
Okay great! I can drop them at your door on our morning walk tomorrow.
Suzanneh Rowntree
831-239-6997
www.rowntreepilates.com
www.manzanitadesign.com
On Mar 19, 2020, at 4:31 PM, Carol Tierney <metaxu.ct@xxxxxxxxx> wrote: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 KatePrep Time: 15 minutesCook Time: 50 minutesTotal
Time: 1 hour 5 minutesYield: 4 bowls 1xCategory: SoupMethod:
BlendedCuisine: 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.
SCALE
1x
2x
3x
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
Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking
sheet with parchment paper for easy cleanup, if desired.
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).
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.
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.)
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.
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.
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.
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!)
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.
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 upstanderproject.org /
dawnland.org
Co-director, Upstander Academy
Education Fellow, Thomas J. Dodd Research Center:
http://thedoddcenter.uconn.edu
(617) 721-7254
she/her/hers
Teachers: please join us at the 2020 Upstander Academy:
https://upstanderproject.org/academy
All teaching and learning takes place on Indigenous Lands. I am located on
Massachusett land in "Ckuwaponakik," now called New England. The word
means the land of the people where the sun first looks our way.
On Thu, Mar 19, 2020 at 1:39 PM Suzanneh Rowntree <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
www.rowntreepilates.com
www.manzanitadesign.com
