roasted carrot ginger turmeric soup & dukah

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

  • Servings: 4-6
  • Print

*Note: Allow yourself to taste and tweak!

Ingredients

  • 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

Directions

  • 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.
  •  

    -Dukah:

  • 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!

There are TONS of versions of Dukah. You can read about it at the Kitchn. I really liked mine here. We’ve been eating it on everything and sometimes I just eat it out of my hand.

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.

 

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Summer salads

It’s so summer. I could almost say the hottest, driest summer I can remember. It’s been roughly 6 weeks that have reminded me of  growing up in Florida where virtually everyday the sun rises and stays out shining hot. Except here it’s about 70 degrees instead of 90. I’ll take it.

We earned it here in the PNW. I didn’t get the garden in till the third week of May because it was so wet. The four leggers and 2 leggers were slopping around in mud pretty much till the end of May.

Our four goat mama’s  cranked out three sets of triplets and one set of twins. We had a full house with 11 kids and 4 moms. And so we are building a new BARN. Ollie is so supportive of this venture- it also gives his farming roots a chance to grow and thrive…  The boat and/or sports car has been bumped to the next decade:)

We (well they) will be moving in by September and we’ll be ready to bring on the winter.

wendyellenthomas.com

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Carrot, ginger, turmeric, cashew smoothie

AKA  “Golden Bliss smoothie” – thought I should just say what it is straight off there in the title but I like Golden Bliss:)

We’ve been drinking this colorful, energy packed smoothie many a winter morning and straight on into spring. It’s packed with protein,  immune boosting and  anti-inflammatory properties.

I could drink it everyday because it tastes so damn good but we alternate with the berry spinach smoothie. The carrot conversation was happening for me as we (me again at least) have been influenced by media that carrots are high sugar (albeit natural) and carbs and then the Glycemic Index (GI) gets thrown in there and that sounds serious. In the last decade research on not only GI is readily available but also GL- Glycemic Load- which is how the body processes the food. It’s similar with our cholesterol scores. You’ve got to read the fine print- HDL LDL and ratio… Here are a couple links to check out on GI and GL  …..  TTYL (just kidding).

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White Kimchi with Pear & Fennel

Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.

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Apple and Celeriac salad

This apple and celeriac salad brings a freshness and brightness to your meal while committing to the definition of “seasonal”.   And I say “seasonal” with the utmost respect. I’ve never been ready to give up bananas or avocados, chocolate, olives or other “staples”. Shit did I just do “quotes” again.  And I suppose those items fall under the definition of  “local”.  I can say I am not a proponent of berries, beans, tomatoes or summer squash in winter due to cost and moreover lack of taste. But on to “salad”!

apple and celeriac saladThis awkward root veggie, rather foreboding at face value, grows like a beet or kohlrabi.  With it’s thick roots and roughly a third of the ball in the ground and the rest nestled in the soil, it has a mild, almost sweet taste. See here.

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Lemon tahini sauce

Are you thinking what? Lemon tahini sauce? Really?

Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across  them.veg-and-lemon-tahini-sauce-7

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Chunky Chicken and mushroom soup

Chunky chicken and mushroom soup…

chicken soupWe are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…

IMG_7389 and unplanned driveway streams…

IMG_7390Goats are hanging near the doorway..

IMG_7398As well as the dynamic duo…

IMG_7397

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zucchini pasta, kalamatas, sun dried tomatoes,basil and more

Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.

wendyellenthomas.comI got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?

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Grilled veggies, millet, greens, cocoa chili dressing

Grilled red peppers, yellow squash, zucchini and pork shoulder chops on a bed of greens and millet is topped with a dressing concocted of olive oil, grilled red pepper, cocoa powder,worcester sauce, honey and a dash of lemon. You can add as much heat as desired. This recipe is based on the one I found in the June issue of Yoga Journal (a favorite of mine) and I think it’s a great one for this holiday weekend.

summer veggies, cocoa chili dressing-6I think it would be just as lovely as it was written in Yoga Journal with grilled corn, black beans and a mesclun mix. But I opted for pork (just bought a LOT of local pork) and our garden greens which at the moment are tender young kale and spinach. I made the millet the night before and warmed it up with some broth- a little water and salt would do just fine.

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roasted beet soup

Spring is here and I’ve got little baby beet seedlings in the greenhouse but I can’t wait 65 days for them to make beets.

Roasted beet soup-7So until then I’m getting organic beets at the store. They are a vegetable, in my opinion, that spans all seasons. We ate this roasted beet soup hot and cold and both were delicious. So if you’re still freezing your tush off- heat it up. If you are in CA and it’s gone straight from winter to summer- keep it cool.

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