So I just did an interview with the amazing Diane Belzak at the National Garden Bureau who has the most awesome mission and sent me an email about building Victory Gardens and so I wanted to share this update with you and my recipe for Carrot Soup. What are you cooking during this crazy time of quarantine?
One every half inch and then thin them to an inch…
Saute some garlic or onions… add a bit of red pepper chopped up (like a sweet red pepper from the grocery store, not hot red pepper seeds)
add carrots cleaned (and peeled if you like) and cut into pieces. I added a bag of small carrots from school, but I would say about a 2lb bag full?
add some water to just about covering the carrots and let simmer for about 15-20 minutes.
Add some chopped kale at the end with the ribs cut off.
I forgot the Peanut Butter!!! and the COCONUT MILK!!!! First I blended the coconut milk in the food processor before adding the cooked ingredients to the food processor.
I think I added some spices like curry, nutmeg, and turmeric.
Take the thick mixture and pulse in food processor. Save the liquid.
When reheating add a little mixture of the broth to make a soup consistency and add a dollop of yogurt and chopped cilantro. OH So good. Serve with a slice of Mike’s homemade whole wheat bread and ummm emm good!