The carrots and the figs were the share items that I planned recipes around last week because the other great ingredients could be stored in my winter pantry. At the time that we received the share I did not plan meals around the other ingredients because they were things that I would have purchased such as nuts and red chile. My “week of meals” focused around cooking greens that I purchased at the Coop and used some red chile in my spinach tacos, some pecans in a salad and peanut butter for a quick sandwich on my way to school. The great thing about the winter CSA is that the staple ingredients that are local. I would much rather use the intense flavor of the local red chile or the creamy local pecans. The carrots were one ingredient that I was able to use a new recipe. I am already excited about the sprouts, purple potatoes, sunchokes and honey in this week’s share so look for a “Week of Meals” post this Friday.
The carrots have done a great job in my refrigerator’s crisper if I keep them in the compostable bags. I think that I have about 4lbs of carrots stored in my fridge. A soup is a nice way to enjoy the sweetness and creamy texture of the carrot at the beginning of a meal. This recipe uses 2lbs of the carrots so I will need to freeze the remaining soup in 2 cup increments to save for quick future meals. I noticed that my neighbor has tons of pre-made dinners like soup in his freezer and takes them to work at the hospital. That is a great way to retain your healthy eating habits while at work.
This is an easy soup to make with fresh ginger and milk to add a better creamy texture.