From our beds to your kitchen: yum! We have an abundance of carrots and they are super sweet. They will keep for quite a while in your refrigerator, and you can also turn them into this delicious soup and freeze for one of those tired-and-don’t-feel-like-cooking evenings. You can substitute potatoes for an equally wonderful soup. Adapted from Ellen Ecker Ogden’s wonderful From the Cook’s Garden. Makes 6 servings.
In the farmstand: olive oil, shallots, butternut squash, unsalted butter, garlic, carrots, vanilla yogurt
Ingredients
- 2 T olive oil
- 2 shallots minced
- 1 T crystallized ginger
- 1/4 t cumin ground
- 1/4 t saffron threads crumbled
- 2 c butternut squash cubed
- 1/2 c apple cider
- 2 T unsalted butter
- 1 clove garlic minced
- 1/4 t turmeric ground
- 1/4 t cinnamon ground
- 8 medium carrots 1/4-inch slices
- 5 c vegetable broth or water
- 1 c vanilla yogurt
- to taste salt and pepper
Instructions
Heat oil and butter in large pot. Add shallots and garlic, cooking until golden. Add ginger, turmeric, cumin, cinnamon, and saffron. Stir until very fragrant. Stir in carrots and squash, until they begin to soften. Add broth and cider, bring to simmer. Reduce heat, cover, and simmer for 45 minutes.
In batches, purée soup with yogurt until smooth. If serving hot, return to pot, season and reheat. Do not boil. If serving cold, transfer to bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Season shortly before serving.
[ Posted in Soup | Tagged fall soup, gluten-free, quick & easy, soup, summer soup, winter soup ]
