Soup from Carrots I Grew

by Elizabeth Kelly

Today, I harvested my carrots. It was the first time I ever grew carrots, and I was immensely proud of myself. The yield was just over 1 kg (or about 2.5 lbs), pretty respectable.

I would probably have grown more if I had thinned them but I learned that is a difficult thing to do when you are growing something. I also learned to get over it as it is absolutely necessary.

I chose a recipe with sweet potatoes, garlic ginger, and onions as well, and a surprise ingredient would not consider for soup, grated orange rind.

I am not sure what I think of the taste. It is obviously different, and since I didn't use salt in the recipe, not an unwelcome one. It gave the soup a sharp, tangy flavour that stayed on the tongue. The ginger infused a little heat and to be honest, I am not sure if it was the orange or the ginger that elevated the soup.

The recipe also called for coconut milk (with almond milk as a recommended substitution), but I left that out. I didn't want the fat any more than I wanted the salt. It was the same for the onions and garlic, I sauteed them without oil, just a little water, until the onions were translucent. This recipe, as I made it, is fat free and sodium free,

One of the things about trying new recipes and unusual flavours, is that you can leave out the salt and never miss it. I enjoyed the soup and will add it to the list of soups to make and freeze.

I garnished the soup with diced apple and slivered almonds and they were the perfect accompaniment.

The recipe came from Immaculate Bites. Here is Carrot Ginger Soup