And the carrot shall lay down with the carrot top

I have been meaning to post this recipe for a while. Amaranth, from the wonderful farm/orchard/dog heaven where I WWOOFed in Mexico, is the creator.

This is a good moment to share this, I think, because I’ve seen carrots boasting those delicate furry tops at farmers’ markets lately. Enjoy, and let me know what you think!

This is a delicious soup for when you’ve just harvested carrots.

1/4 coconut oil, olive oil or butter
6-8 medium carrots, chopped
1 cup onion or leek, sliced

2 garlic cloves, minced
fresh thyme
fennel seeds
5 cups of water, broth, coconut milk

Saute vegetables and herbs over medium-low heat. Add broth and simmer until
carrots are very tender. Cool slightly and puree soup in blender. Season
with salt and pepper.


Remove all stems from the carrot tops using only the leaves.

In a food processor process:
1/4 cup or more of olive oil
1 cup of walnuts
1/4 cup of raisins
half a log of goat cheese
4-5 cups of carrot tops

When I made this I didn’t measure so I’m approximating the amounts. Adjust
to taste

Also, you can vary the flavoring for the carrot soup using ginger, nutmeg
and lemon instead of the thyme and fennel.

Ladle soup into bowls and swirl the pesto. Very pretty bright orange soup
with a paisley swirl of green.


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