I signed up for a CSA this year. But I was super late in placing my order, so all they had left was the “staple share.” What does that include, you ask?
I can manage to eat a few of these a week. But how am I supposed to use 2 pounds of carrots a week? They’re usually just a last-minute addition to an otherwise lazy and uninteresting meal. I work a lot, so cooking gets put on the back burner. (Get it, Krista?)
So, as a means of dealing with this copious amount of veggies, I decided to learn how to make carrot soup, and then aspire to become a master souper!
First, I peeled and chopped the carrots. As you can see, it’s glamorous work.
Then, I dropped those suckers into a pot with some butter and cooked ’em up for a good 10 minutes. They smelled quite delicious, with a lil potato and onion in there.
After that, I poured some boiling water into the pot and let it cook for another 20 minutes. In all this unfamiliar territory, I started to feel a little bit like a cooking wizard.
So after that was done, I dumped it all into a blender, whooshed it around for like a minute, and then it came out looking like this! Glorious, edible, orange goop!
Finally, I texted Krista to ask what kind of spices I should add. I ended up using hot curry powder, cinnamon, nutmeg, ginger, lemon juice, a little bit of cumin, and a tiny pinch of brown sugar. It turned out awesome, if I do say so myself.
So the lesson today, kids, is that self-teaching is kind of exhilarating, and not all that hard, and sometimes it helps you deal with an oversupply of vegetables.
Now. Any suggestions for how to use up four pounds of potaters?