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...

November 1, 2017

My purple sweet potatoes arrived when I had the flu.  At the time, I could barely manage eating anything other than an occasional grape, so the potatoes went deep under cover in a dark cupboard waiting for their moment. In truth, I nearly forgot about them.  Several weeks later, they were still perfectly lovely and have admirably served their purple potato purpose in this velvety fall soup.  

I was a bit skeptical of the re...

July 23, 2017

This recipe is a healthy twist on classic cream of broccoli soup. This soup is quick, easy, and requires only 11 simple ingredients. If you try it out make sure to tell us what you think!

Check out how we used this week's broccoli in this creamy broccoli soup below!

Vegan Creamy Broccoli Soup


-1 large leek

-1 tablespoon olive oil

-2 garlic cloves, minced

-1 head broccoli

-1 1/2 teaspoons white wine vinegar or rice vinegar

-2 cups vegetable broth

-1 cup c...

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