Carrot soup with coconut milk

Sweet and savory soup that can be served either hot or cold. It is perfect for any season and is a wonderful complementary side to any main course.

4 Tablespoons olive oil
1 small onion, halved and diced
1/2 small fennel bulb, halved and thinly sliced
1 clove of garlic, minced
1 1/2 pounds carrots sliced
3 cups vegetable stock or water
1 cup of orange juice
1/2 cup coconut milk
Salt and pepper
1/4 cup minced radishes

Heat 2 Tablespoons of oil in a medium saucepan over medium heat. Add the onions, fennel, & garlic and cook until softened, about 5 minutes.
Add the carrots and cook for another 5 minutes.
If the aromatics start to brown, lower the heat a bit.
Add the stock and the orange juice and simmer until the carrots are just tender, about 10 minutes.
Add the coconut milk, salt &a pepper, summer for another 10 minutes.

Transfer the soup to a blender and process until satiny smooth. Drizzle with remaining olive oil and check the seasonings. Serve hot or cold and top with the minced radishes.

Serves 4

Week 9 of summer shares


Was that not the most well wonderful rain storm we had this week? I absolutely loved waking up to the sound of it drumming on the roof. On the down side it sure made it muggy out there.

One more week left till summer shares are over, don't forget to mark that on your calendar. There will be a 2 week break then fall shares will start. We will still have produce available so don't be shy and stop on by to see what we have.

Baskets:

  • Kale
  • Figs
  • Bell peppers
  • Hot peppers
  • Peaches
  • Tomatoes: heirloom, reds, paste
  • Cucumber
  • Beans
  • Carrots
  • Torpedo onion
  • Glanora /Neptune grapes

With the peaches the humidity is just making them drop like flies and we really don't want them to go to waste. So we have a few flats in the shop that you can pick out of and use what you can. But be nice and leave some for others too.