This week the CSA box presented us with carrots and parsley. Tons of both. Typically what happens is we'll use up the carrots, feed the carrot greens to the chickens (they're a little too bitter to use all at once and usually end up going south anyway) and pull our hair out trying to figure out what to put the parsley on/in before it gets wilty (which takes a while, but we don't usually use a lot of parsley).
This time we figured to just use up everything all at the same time in a soup. Ha! What follows is our successful attempt at delivering a tasty meal with what we had on hand.
Carrot and Parsley Soup
Olive Oil
1 Onion Diced
More onions if you've got 'em.
Herbs and Spices:
Garlic, Red Pepper Flake, Bay Leaf, Rosemary, Oregano
1 Bunch Carrots Roughly Chopped
1 Small Bunch Parsley Chopped
Veggie Stock
1/4 cup Rice (white works best for this soup, could also use red lentils, bulgur wheat, or another cracked grain)
Yogurt or Sour Cream for garnish
Saute the onion in the olive oil until browned slightly (15 - 20 minutes). Add the herbs and spices with some salt and pepper and cook a minute or two more. Toss in the carrots and the parsley and saute a few minutes to sweat the carrots.
Add in the stock and the rice and bring to a boil. Cover, reduce the heat to low, and simmer about 20 minutes, until the rice is tender. Taste for seasoning.
If you want to use brown rice instead of white don't add the rice with the stock into the soup pot. Instead, start a little earlier and cook the rice separately in stock or water until done then add it into the soup pot once it has had a chance to simmer and the carrots are tender.
You can have this soup rough like a stew or minestrone or you can blend it smooth. I like creamy soups so if given the choice I would blend it down with a stick blender (absolutely necessary in the kitchen if one likes creamy soups...a blender just does not cut the mustard).
Stir in some yogurt or sour cream into your bowl of soup before you serve it. Garnish with parsley to add some color.
Variation: Curried Carrot Soup
For the more ambitious crowd, one can forgo the French/Italian vein and exchange curry powder for the rosemary and oregano.
This time we figured to just use up everything all at the same time in a soup. Ha! What follows is our successful attempt at delivering a tasty meal with what we had on hand.
Carrot and Parsley Soup
Olive Oil
1 Onion Diced
More onions if you've got 'em.
Herbs and Spices:
Garlic, Red Pepper Flake, Bay Leaf, Rosemary, Oregano
1 Bunch Carrots Roughly Chopped
1 Small Bunch Parsley Chopped
Veggie Stock
1/4 cup Rice (white works best for this soup, could also use red lentils, bulgur wheat, or another cracked grain)
Yogurt or Sour Cream for garnish
Saute the onion in the olive oil until browned slightly (15 - 20 minutes). Add the herbs and spices with some salt and pepper and cook a minute or two more. Toss in the carrots and the parsley and saute a few minutes to sweat the carrots.
Add in the stock and the rice and bring to a boil. Cover, reduce the heat to low, and simmer about 20 minutes, until the rice is tender. Taste for seasoning.
If you want to use brown rice instead of white don't add the rice with the stock into the soup pot. Instead, start a little earlier and cook the rice separately in stock or water until done then add it into the soup pot once it has had a chance to simmer and the carrots are tender.
You can have this soup rough like a stew or minestrone or you can blend it smooth. I like creamy soups so if given the choice I would blend it down with a stick blender (absolutely necessary in the kitchen if one likes creamy soups...a blender just does not cut the mustard).
Stir in some yogurt or sour cream into your bowl of soup before you serve it. Garnish with parsley to add some color.
Variation: Curried Carrot Soup
For the more ambitious crowd, one can forgo the French/Italian vein and exchange curry powder for the rosemary and oregano.
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