Updates and news from Jean-Pierre Cote and Maison Cote seasonings, spices, oils and vinegars, Vancouver, BC.
Thursday, September 12, 2013
Carrot Ginger Soup
The Gourmandise School of Sweets and Savories
A carrot gingerly approaches the spoon.
God I love carrots. Makes great cake. Lovely soup. A nice crunchy snack. Grated, adds some texture to salads. Roasted and smashed with some shallots and olive oil, add a bit of tarragon...Mmmm. Like most of our produce, we pick them up (and save a bundle) at farmers markets.
When purchasing carrots, be sure to keep the greens if possible. The stems keep the carrots from drying out and make a great addition to juices and pesto (same goes for beet greens, which can be sauteed as you would chard or collard greens). Purchasing these in large bunches from the farmers market will save you money, and they won't have those terribly dry cracks you're used to seeing from the thicker carrots found in 5 lb. supermarket bags. The fresher they are the sweeter they taste.
This recipe is from our Raw/Vegan instructor Kirsten Gum, who stops in to teach series of classes when she's not touring the country doing the same. The texture of this soup is sublime, and the nutrients stay perfectly intact. If you're interested in the learning the basics and science of Raw foods, Kirsten's Intro to Raw class is taking place on Sept. 27, followed by Raw Mexican that evening.