I was not looking forward to today. You see, it marked the last day of the farmer's market that is right around the corner from us. It couldn't be more than a 3 minute walk. I know there is the winter farmer's market on alternating weekends. But (insert whining voice) I would have to drive there...and I never seem to make it, let alone remember.
Our community garden plot is along the same the same road as the farmer's market. So off we went this morning, coffee's in hand, a happy puppy by our sides and a beautiful fall day awaiting us; I figured we would not only shop, but pull the last our carrots from the garden. The carrots have been slow in growing, I almost wonder if I planted some sort of dwarf carrot variation by mistake earlier on this summer. Regardless, they may be small, but they were plentiful and very tasty. I've been giving "bouquet's of carrots" when we have been visiting friends - maybe that is weird?!
At the market we saw the beautiful colours of autumn. Deep oranges, brilliant yellows, reds, and deep greens. After we harvested our 7 lbs of baby sized carrots (that is a lot of pinky sized carrots, let me tell you!), we picked up a bag full of organic lobster and oyster mushrooms, some fresh and crunchy gala apples and an amazing looking acorn squash. It doesn't sound like a lot, but with a little creativity it turned into a great three course dinner: cream of carrot apple soup, mushroom rissotto, and acorn squash/pear pie (I know, that sounds like such an odd combo).
Tonight's post is the soup. This recipe is totally of my own imagination (or so I thought until I googled carrot apple soup!), and as I was cooking I was just opening the fridge/cupboards trying to figure out what should go in it, the result was surprisingly tasty and rich.
1 medium onion, diced
1 tbsp butter
2 tbsp olive oil
1 tsp fresh grated ginger
3 cloves garlic, minced
2 tbsp brown sugar
1 gala apple, peeled and chopped
3 cups chopped carrots
5 cups veggie stock
1/2 cup whipping cream
salt to taste
chives to top
- In a dutchoven heat olive oil and butter, over medium heat saute onions for about 10 minutes until translucent.
- Add garlic, sugar, and ginger. Stir and allow to caramelize (about 3 more minutes).
- Add apple and carrots, soften for 5 minutes, stirring occasionally.
- Add veggie stock, bring to a medium simmer and cook for about 30 minutes.
- Remove from heat, with an immersion blender, or in batches in your blender, carefully puree soup.
- Stir in whipping cream.
- Season to taste.
- Top with chives.