San Francisco Farmers Market
I am in sunny (!) San Francisco this week. The food here is so deliciously fresh, seasonal and local. I visited a couple of farmers markets over the weekend, as well as the legendary coop Rainbow Grocery. Love finding raw dairy in a grocery store!
Even though the weather has been warm and sunny, it is certainly fall here too, judging from the variety of fresh veggies - lots of greens, apples, pomegranate and root vegetables.
Since it’s Halloween today, I thought I’d share a delicious orange colored soup recipe with you. This bowl of sweet and warm comfort is packed with fresh carrots and ginger root from the market!
CARROT GINGER SOUP RECIPE:
(adapted from Vegetarian Times)
4 to 6 servings
Ingredients:
3 Tbs. coconut oil or butter
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots roughly chopped (1 cup)
14-oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro
Directions
1. In medium saucepan, heat 2 Tbs. oil/butter over medium heat.
Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
2. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf.
Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
3. Meanwhile, in small skillet, heat remaining 1 Tbs. oil/butter over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
4. Remove bay leaf. In food processor or blender, puree the soup in batches untilvelvety smooth. Taste, and add a bit more sea salt if desired. Serve hot.
