No wonder carrots taste so good, not to mention versatile. They have the second highest sugar content among vegetables, after beets. Carrots shows up in savory and sweet dishes, like carrot cake. We also like carrots in stews, puréed with sautéed onions and extra virgin olive oil, and in soups. The carrot soup featured here caught our eye because of its gorgeous color and gingery kick.
We also like that the soup has a creamy texture — not because of heavy cream. Instead, you add a potato which is puréed along with the other ingredients: carrots, leeks, and ginger. (Click here to get the gingery carrot soup recipe.)
The soup comes from a great book that’s both a valuable reference tool and a source of numerous vegetable and fruit recipes: The San Francisco Ferry Plaza Farmers’ Market Cookbook (Chronicle Books, 2006), by Christopher Hirsheimer and Peggy Knickerbocker. We’ve also featured a rapini pasta from the book, which showcases the widely acclaimed Ferry Plaza Farmers’ Market and the growers who sell their just-picked produce there. (Click here to get the rapini pasta recipe.) The book also is loaded with useful information about individual vegetables and fruits.
Like the carrot, this soup is versatile. You can serve it hot in the winter, or cold in the summer. It’s also simple to make. The leeks and onion are sautéed in extra virgin olive oil. The carrots, potato and ginger are added, followed by the broth. The soup is simmered for about an hour until the carrots are soft, and then puréed.
We learned one other interesting fact about carrots from Hirsheimer and Knickerbocker’s book. The carrot gets its color from beta-carotene, and vitamin A is derived from beta-carotene. “Low levels of vitamin A have been linked to the formation of cataracts, proving the old wives’ tale that carrots are good for your eyes,” the authors note.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch