“Did you ever stop to taste a carrot? Not just eat it, but taste it? You can’t taste the beauty and energy of the earth in a Twinkie.” -Astrid Alauda
Carrots are often the unsung heroes of many a meal, but not in these two dishes! Here they are appreciated for all their beauty and delectability.
As much as I love and enjoy deeply cooking every day, there are a few staples I keep in the freezer to make things easier. One of my most favorite staples to have on hand is my carrot puree. This lusciousness is wonderful served warm alongside savory sausage patties for breakfast or stirred into a vegetable filled soup to add depth of flavor for lunch or dinner.
To enjoy the Carrot Puree for breakfast or as a mash with lunch or dinner, I suggest adding some coconut oil or butter and a pinch of freshly ground pink peppercorns. Not only does this taste great it enhances the health benefits of the turmeric.
There are also a number of ways to turn the carrot mash into a delicious bowl of soup. With just a dash of creativity, you can use anything else you have on hand to construct a delicious meal. Our personal all time favorite soup to make with this puree is an Italian inspired soup. I never would have thought the flavors of ginger and turmeric would lend well to an Italian dish but this puree helps to create a wonderful nightshade free soup that makes me think of a minestrone.
Italian Soup with Fresh Lemon
Paul Cezanne once said, “The day is coming when a single carrot, freshly observed, will set off a revolution.” These recipes are not so inspiring that they will set off a revolution, but I do hope that they help you to enjoy and appreciate the carrot in fresh and new ways!
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