Wednesday, December 11, 2013

Last carrots from my garden

Danvers Half Long Carrot. This variety does very well in clayey soils. The flesh is crisp and sweet and keeps very well. Danvers Half is a good canning carrot. My last two pounds made very good, very creamy soup:

Creamy Carrot Soup
2 lbs fresh carrots
1 large potato
2 celery stalks
1/2 medium yellow onion
2 cups chicken broth
2 T butter
1 cup Milk
1 cup half-and-half
1/2 t powdered ginger
1/2 t curry powder
salt and white pepper, to taste

While you peel and dice the carrots and potato, saute the diced onions and celery in the butter in a large frying pan. In a large dutch oven, boil carrots and potato in just enough lightly salted water to cover, until tender. Cool. Puree all cooked ingredients in batches in your blender or food processor and return to Dutch oven. Add chicken broth, ginger and and curry and set to simmer. Add milk and half-and-half. Cook on low heat for a few minutes, stirring to keep the thick soup from scalding on the bottom of the pan. S/P to taste. Serve hot, or cold. Enjoy!

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