I’ve got a new gig I’m loving. We are finishing up the second month of Star Route Kitchen food club. We’re preparing and delivering from scratch, whole food menus to a handful of Orcas Island residents. Check out my new Star Route Kitchen page where you can get some ideas of your own for plan ahead foods to have for the week.
We are currently in R&D mode these last few months of the year. I’m asking for feedback on recipes, logistics of packaging and delivering and getting my cooking chops back on track. Chloe and I are having a blast on Mondays cooking and on Tuesdays delivering. We may add next year, a second menu option such as anti-inflammatory or something in that direction. The goal, in season at least, is to use our garden goods and island farm produce and stay on the wonderful trend that has been happening… Keeping it local. And I clearly state that is not exclusive. I will buy from around the world but always organic when available. The food that leaves my kitchen is the quality of the food we eat at home and my standards are high.
Last week, this carrot, ginger, turmeric soup with a coconut milk and veggie stock base rocked. Not to toot my own horn… or Ollie’s (my awesome, jazz trumpet playing husband for any new readers). It was warming and tasty especially with the Dukah we made to garnish it. And here I added a little goat yogurt.
There are of course many recipes available and I researched and tweaked about four of them into my own but primarily the NYT cooking one.
roasted carrot ginger turmeric soup
- 2 pounds of carrots- the younger the better
- 2 TB of olive oil
- 1 large onion diced
- 2 stalks of celery
- 1 TB fresh turmeric, peeled and chopped (about 1 inch)
- 1 TB fresh ginger, pealed and chopped (about 2 inch)- have more ready if you like it strong
- 2-3 cloves garlic, minced or microplane
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 2 quarts of vegetable stock
- 1 can of coconut milk
- juice of 1 lime (more to taste)
- salt and pepper to taste -DUKAH:
- ½ cup roasted hazelnuts finely chopped
- 3 T roasted pistachios finely chopped
- 3 T sesame seeds
- 1 T cumin seed
- 1 T coriander seed
- 1 tsp fennel seed
- 1 tsp zaatar
- dash of salt and pepper if desired
- Wash, trim, peel carrots and cut into 4-6 inch pieces for roasting.
- Toss in olive oil, lightly salt and roast at 400° till soft and lightly browned (approximately 20-30 minutes).
- Peel and chop garlic, turmeric and ginger.
- Place 2 TB of coconut oil in a large soup pot.
- Add onion and celery and sauté until translucent- about 5-8 minutes.
- Add ginger, turmeric,garlic and cook for a minute or two until the fragrance is wafting through the kitchen.
- Mix in roasted carrots.
- Add vegetable stock and coconut milk.
- Bring to a simmer then turn the heat to low
- Remove from the stove and cool enough so you can put it in the blender.
- In small batches, puree in the blender and set aside till all is pureed then put it back in the pot. Thin with more stock if needed.
- Lightly crush coriander, cumin and fennel seed in a mortar with pestle
- Place coriander and cumin together with the rest of the ingredients. Garnish soup and eat on everything!
This roasted carrot soup could be very nice for Thanksgiving if you’re into soups on Turkey Day. Which I’m not. But I could see it the day after for it’s cleansing and digestive properties. Like after I ate my leftover turkey cranberry sandwich with a ridiculous amount of mayo.
Whether you celebrate the ritual of Thanksgiving or not I hope you relish in giving thanks.