Carrot Haul 2014

We dug up about 100 lbs of carrots this year, a record.

The best find was the giant carrot

It looks only medium sized on its own

Then compared to the dog  it looks bigger (the pumpkin had some animal was gnaw on it- it wasn't the dog, she even spits out the vegetables when we give her leftover stew).

The best size comparison is the baby

Below is soup a recipe from my friend Sylvia, and we have made this soup many many times now- delicious.

Moroccan carrot soup

Yield: Makes 4 servings

Active Time: 20 minutes

Total Time: 40 minutes

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped white onion

1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)

2 1/2 cups low-salt chicken broth

1 1/2 teaspoons cumin seeds

1 tablespoon honey

1 teaspoon fresh lemon juice

1/8 teaspoon ground allspice

1/2 cup plain yogurt, stirred to loosen

Preparation

Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill.

Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper.

Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin.

Per serving: 154.7 kcal calories, 42.1 % calories from fat, 7.2 g fat, 4.5 g saturated fat, 22.1 mg cholesterol, 18.7 g carbohydrates, 3.2. g dietary fiber, 11.8 g total sugars, 15.5 g net carbohydrates, 5.0 g protein

Nutritional analysis provided by Bon Appétit