Green Heron Tools Blog

Savoring a late-season bounty

Somehow, an entire growing season has come and gone since we last blogged. Suffice it to say that it’s been a packed year for us here at Green Heron Tools / Green Heron Farms. More on that later (maybe :-)
Garden fresh carrots nov 2015For now, morning temperatures are in the high 20s, Thanksgiving is a mere two days away, and the holiday shopping season is all-but upon us. In the garden, we’re harvesting the very last bounty from 2015 — kale, chard & carrots. If you, too, are lucky enough to have a late-season crush of carrots, here’s a fabulous and easy recipe to enjoy them, courtesy of Bon Appetit. As posted, the recipe yields four servings, but we love this soup so much that we always make a double batch.

Carrot-Coconut Soup

1/4 cup (1/2 stick) unsalted butter (we used salted last night, because that’s what we had!)

1 pound carrots, chopped (ours are garden-fresh organic, so we didn’t peel them)

1 medium onion, chopped

salt & freshly ground black pepper

2 cups chicken stock

1 13.5-oz. can unsweetened coconut milk

2 tablespoons Thai-style chili sauce (Sriracha)* — we reduce this to 1 1/2 T

fresh cilantro leaves for garnish

Melt butter in a large saucepan over medium-high heat. Add carrots & onion, season with salt & pepper, and cook, stirring often, until carrots are softened — 15-20 minutes. Stir in broth, coconut milk, and chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.

Let soup cool slightly, then puree in a blender until smooth — or use an immersion blender while still in the pot. If needed, reheat. The recipe calls for thinning with water to desired consistency, but we’ve never found this necessary. Season with salt and pepper.

Serve topped with cilantro, and ENJOY!carrot soup

* A note about the chili sauce: In our experience, Sriracha is as much about the flavor as it is about the heat. Despite being quite spicy, this soup doesn’t overwhelm the taste buds. Rather, the sweetness of the carrots seems to be enhanced by the heat. And you won’t end up feeling like your lips / mouth have been burned, as can happen with some hot sauces.