What’s a girl to do when she has so many carrots that she can’t fit them into the produce drawer?
How does a suburban girl even acquire that many carrots?
It’s purely a result of lack of communication and poor planning.
HM: Do you need anything from the store?
H: Oh, yes, could you pick up some carrots?
The Housemate (HM) is always willing to pitch in and help. Aside from picking up shared items at the grocery store, he finds all sorts of thoughtful ways to make our lives easier. Last spring he helped the Husband stain the deck, he’s awesome at cooking and cleaning up after himself, he takes extreme precautions with the glutenous products he brings into my kitchen (especially since his wife learned that she’s also gluten-intolerant). He takes out the trash, and I can almost guarantee that he will beat me to emptying the dishwasher at least twice a week. We love the Housemate, not just because he’s so helpful, but because he has become a part of our family. We look forward to the day that he completes his studies here in Nashville, and he can join his wife back home. All will be right when the Housemate and Gluten-Free Jesus Freak are together again, but it will be another bittersweet moment for our family.
I should have been a little more clear when I asked the Housemate to pick up “some carrots”. I also should have remembered that we were getting a CSA delivery in two days, and this is most definitely carrot season.
The humongous bulk carrot bag from Costco was shocking enough, but when I picked up the CSA carrots just days later, I couldn’t help but laugh.
Hence the inspiration for this delightful Curried Carrot Ginger Soup.
Before I share the recipe, note the drastic difference between the organic Bunny-Luv Carrots from Costco and organic carrots from Bountiful Blessings Farm.
Which carrots would you rather eat? I prefer the gnarly, hairy carrots that taste like candied goodness, myself.
Curried Carrot Ginger Soup
- 2 T. grapeseed oil
- 1 onion, chopped
- 1 T. curry powder
- 3 pounds carrots, chopped
- 4 c. chicken broth (or vegetable stock for vegetarians)
- 1/4 tsp. ground cayenne pepper
- 3 garlic cloves, minced
- 1 1/2 inches ginger root, finely minced
- Snipped fresh parsley
1. Heat the oil in a large pot over medium heat. Saute the onions until they are tender and translucent.
2. Stir in the curry powder, add the chopped carrots and minced ginger, and stir until the carrots are coated.
3. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
4. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency. I like mine thick.
Ladle leftovers into freezer bags in single servings for quick grab-and-go lunches throughout the month.
Thank you, HM! You and your wife are inspirational in more ways than inspiring this delicious soup.
This recipe is linked to:
- Seasonal Sundays hosted by Brittany at Real Sustenance
- No Croutons Required hosted by Jacqueline at Tinned Tomatoes
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker