Recipe: Carrot Soup With Herbs and Wild Greens
I like carrots a lot but it gets kind of boring to eat them the same old way all the time. This recipe will liven up a bunch of carrots!
1 bunch or bag of carrots
Colander full of fresh edible weed leaves and herbs from the garden – I used Dandelion, Violet, Asiatic Dayflower, Chives, Lemon Balm
4 garlic cloves
1 tsp dried basil
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp marjoram
1/4 tsp savory
1/4 tsp thyme
Wash herbs and leaves and remove from stems. Discard stems. Heat a large pan or wok and stir fry herbs and leaves in cooking oil until wilted. Put greens in soup pot.
Chop carrots into discs or straws thin enough to cook easily. Add more oil to pan and stir fry carrots and garlic cloves until somewhat browned. You don’t have to cook them all the way, just brown some of the sides for caramelized flavor. Add to soup pot.
Add broth to cooking pan and heat long enough to mix in pan juices. Pour broth over vegetables in soup pot in a quantity enough to cover. Bring to a boil then turn down heat and simmer for 30 minutes. Add spices and salt while simmering.
Let soup cool enough to be safe to put in a blender. You may need to blend it in batches and add to a large bowl to mix batches together. Blend to a smooth consistency. Warm if needed and serve.
If you are interested you can read more of my recipes on my Fun With Food page.