If I had read Heidi, Susan, or Joan's comments before I set out to prepare these carrots the other day I may not have made what I did. I happen to be a big fan of carrot/raisin salad, roasted carrots, and (of course) carrot cake. As it was, I picked out a new carrot soup recipe to try.
This is a chunky slightly sweet soup with a lovely spice blend that balances the fresh ginger perfectly. When I had it for lunch at home I did as Molly suggested and drizzled some buttermilk on top. Completely delicious.
I used whole fennel seed because I didn't have ground and was not going to take out the spice grinder for 1/4 tsp. I left the dried mint out because I didn't have any. Not sure what that would have added. I can't imagine it could get better than it was. I used raw cashews and roasted them at 350 degrees for about 7 or 8 minutes. Roast a few more than you need for the recipe. In case you are the kind of cook that is forced to make numerous tastings to be sure the nuts are just perfect before you add them to the soup. Who knew raw cashews, unsalted, freshly roasted, could be so good.
You have plenty of time to make the suggestions given by others. I can't imagine carrot soup. Maybe it's coz I can't eat carrots any way but raw or in carrot cake.
Now buttermilk??? That's a horse of a different color. Buttermilk I love fiercely, especially with a piece of corn bread just like my Gran used to make...3/4ths corn meal, 1/4th flour, baking powder, oil, egg, buttermilk. Bake in a 9 inch cast iron skillet that has been preheated in oven with a bit of bacon grease melted and rubbed on sides and bottom which makes for a nice crust, top, sides, bottom. This is rather flat and dense but so good you'll want more, especially if it's slathered with soft butter which may run down your arm. (I can smell & taste it right now!)
Posted by: Joan | 07/04/2015 at 12:04 AM
Holy crap Joan! I can taste it too. Happily I have buttermilk in the refrigerator.
Posted by: Carol | 07/04/2015 at 10:19 AM
Use whatever recipe for cornbread you like, just change the ratio of corn meal to flour to the 3/4ths to 1/4th. Most recipes call for equal parts flour & cornmeal, that's what I change to make it more dense. I hope you enjoy it. I've even modified my Gran's recipe by adding drained, diced green chilis or bacon bits for another level of taste sensation.
I loves me some buttermilk. Off to the store to get some to have with my breakfast this morning.
Posted by: Joan | 07/04/2015 at 10:57 AM
If you like the Moosewood books try Russian Carrot Pie... it's either in the Moosewood Cook Book or The Enchanted Broccoli Forest... man it is DELICIOIUS!! I promise you will have no regrets...
Posted by: Bobby | 07/05/2015 at 05:41 PM
Well would ya look here:
http://www.molliekatzen.com/recipes/recipe.php?recipe=russian_carrot_pie
:)
Posted by: Bobby | 07/05/2015 at 05:42 PM
The soup looks delicious! BTW, you're a natural at food styling. Maybe another career in your future??
Posted by: Jackie | 07/06/2015 at 12:18 PM