From Field to Fork

April 25, 2018

Here's a velvety smooth Asian take on carrot soup.  It is equally wonderful served warm or chilled.   The garnish can be cilantro, chives, basil or even dill - use whatever you have on hand.  I like a little dollop of yogurt or sour cream to swirl, but it is gilding the lily, which stands beautifully on it's own.  I used the full bunch of carrots from my sampler share for this recipe.

Carrot Coconut Soup


November 6, 2017

Soups are one of my favorite ways to pack a bunch of vegetables into a dish without even noticing. In this recipe, the combination of fresh carrots, powerful spices, and creamy coconut milk comes together quickly and easily and the result is a suprisingly delicious winter soup. The addition of lentils adds a great source of plant based protein without compromising the taste.


- 1 tbs olive oil

- 1 yellow onion, diced

- 3 cloves garlic, minced

- 2 cup...

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