Local Food and Cream of Carrot, Fennel and Rosemary Soup Recipe
2014
Local food is not always the easiest to get in Canada. We can have long and brutal winters. But this can make us truly appreciate our amazing summers when we get them. I sure do. And like many, I’m taking advantage of as much locally grown food as possible while our growing season is in full force. The delicious carrot, fennel and rosemary soup recipe below can be made using almost exclusively local food.
Come join me food shopping first.
The local market is the best place to find local produce grown by variety of farms. Lots of selection and lots of color!
Heirloom carrots for our soup..
and fresh garlic is always best.
Walking home we saw these gorgeous tomato plants. What a great idea. I love how the containers are on dollies so you can wheel them into the sun!
Lately I’ve been going to 2 markets: Dufferin Grove on Thursdays, where I bought the sprouts and kale below, and Wychwood barns on Saturday mornings.
I will be miss the Wychwood Barns market for the next few weeks as I am starting this weekend to work at the Lotus Heart Retreat Center for some of their upcoming retreats. Mom is coming with me this time, and it’s her first time this weekend there. I think she’s going to love it.
A friends amazing back yard garden. I brought home a bouquet of mint, so I need a good mint recipe. Hmm, what should i make with it. Any ideas?
Where I buy my fruit that’s not local, locally. The fruit is always a great price and inside it’s an Italian grocery store, with a huge olive bar and lots of interesting finds.
Back home, and as you can see we’re making progress getting it set up!
It’s bright with lots of color.. and starting to feel like home.
Ok, now back to the kitchen and let’s make some soul-soothing locally sourced soup!
Cream of Carrot, Fennel and Rosemary Soup Recipe
Ingredients
1 Fennel bulb – chopped
10 to 12 Carrots – chopped
1 large Onion – chopped
Large sprig Rosemary (3 tsps dried)
1” Ginger
2 Garlic cloves
1 can Coconut milk
3 Bay leaves
Salt and Pepper to taste
Directions
Place carrots, fennel, onion, ginger, garlic and rosemary in a pot. Cover with water and boil until vegetables are soft. Remove inner tough stalk from rosemary if there is one. Then puree the vegetables in a blender along with the coconut milk. Return to pot, add bay leaves and simmer for another 30 minutes. Remove bay leaves and then it’s ready to serve.
Photo description
Place all the vegetables along with rosemary into a pot. Cover with water and boil until vegetables are soft.
Transfer the vegetables to the blender..
add coconut milk
and blend.
Return blended soup to pot, add bay leaves and season with salt and pepper until just right.
Gently simmer for at least a half hour, then remove bay leaves and it’s ready.
Enjoy!
To your glowing health with love,
