This week has been a great big FAIL for me with the improvised soup. Of course, this is the danger of cooking from a share. If your main motivation in planning any recipe is to use up every last bit of some vegetable or another, occasionally your dishes will get out of balance.
The real issue was that I had too many carrots, and no juicer. Seriously, with a juicer (and a taste for juiced vegetables) the share would be almost laughable. Without one, the carrots can back up pretty significantly. Maybe Carrot Cheesecake is in my near future?
A side issue, but related, was that the carrots were gnarly, making them less than ideal in simple roasted or glazed forms. Check these guys out.
My recipe could have been improved by adding less than two shares’ worth of carrots. Other than that, it wouldn’t need much more help.
Saute the onion and leek in a little oil until starting to brown. Add chopped carrots and anywhere from 1 tsp to 1 Tbs of grated ginger. Cover with stock and boil until carrots are soft. Add can of coconut milk and blend.