What to Do with 5 Pounds of Carrots

Meals

In our Costco frenzy yesterday, I grabbed as many produce items I thought would fit in the fridge. I had two choices when it came to carrots, five pounds of baby carrots or five pounds of full sized carrots. Both were organic and I’m thinking the full sized were cheaper. Who has time to wash and cut multiple pounds of carrots? Not me!

When squash gets really cheap (anytime now), I don’t mind buying and roasting them. Until then, I am more than happy to buy the pre-peeled, pre-cut variety. As soon as we got home, the jumbo carton of butternut squash went into the oven with some olive oil, sugar and cinnamon on top (at 400 degrees) for about 40 minutes. It’s good cold or hot and makes both my toddler and preschooler happy. Score!

Back to the carrots…

I found a recipe from the original Moosewood Cookbook on Slash Food, before it moved to Huffington Post. Click the link to find the original recipe, the one below has been changed a bit to make life easier. I used pre-chopped onions and garlic, courtesy of Fresh & Easy. For the chopped nuts, a couple blasts in my Ninja blender did the trick.

Carrot Butternut

Carrot & Butternut Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Ingredients
  • 2 or 3 pounds baby carrots
  • 4 cups stock or water
  • 1½ teaspoon salt
  • 3-4 tablespoons butter
  • 1 cup chopped onion
  • 1-2 small cloves crushed garlic
  • ⅓ cup chopped cashews or almonds
  • 3+ cups of roasted butternut squash
  • Choose one:
  • 1 cup milk
  • 1 cup yogurt or buttermilk plus a little honey
  • ½ pint heavy cream
  • ¾ cup sour cream
  • Seasoning choices:
  • -2 pinches of nutmeg, ½ teaspoon dried mint, dash of cinnamon
  • -1 teaspoon each of thyme, marjoram and basil
  • -1 teaspoon grated ginger
Instructions
  1. Place carrots, liquid and salt into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
  2. Saute the onion, garlic and nuts in the butter until the onions are clear. Towards the end of cooking, stir in the seasoning combo of your choice. Add roasted squash in batches. Puree everything together in a blender until smooth.
  3. Whisk in one of the dairy products.
  4. Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.
I have to stop at this point and mention that the recipe makes this soup sound like it takes more work than it actually does. You could omit the squash if you didn’t roast any. I wouldn’t omit the nuts, they add a little crunch. It was pretty easy to make this, I swear and my whole family loved it. This is including Jy, who doesn’t consider anything a meal if it doesn’t involve meat.

My local Costco sells Bolani, which is Afghan bread. We grabbed the spinach filled type and played around with the sauce trio also sold at Costco. It helped give our lunch a little something extra. Dallas (my four year old) really liked all the Bolani toppings, and they are spicy! I learn something new about my little crazy man every day.

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