Super Simple Vegetable Soup

We are in love with the carrots from Chickadee Creek Farm in Pennington, NJ. I’ve mentioned them in our posts before but think I’m becoming a bit of a junkie. We give them a starring role in many of our recipes and I start getting nervous when our supply runs low. Raw, they are like candy. Cooked, they are sweet and rich and so much more “carroty” than our regular grocery store carrots. I’m not sure how farmer Jess Niederer does it, but these truly are the best carrots ever.

One Thursday in mid March I happily stumbled on the winter Princeton Farmer’s Market that occurs once a month during the colder months at the Princeton Public Library. Of all the wonderful winter produce set up on the Chickadee Creek table — and, with several varieties of greens, heads of garlic, daikon radishes and more there was a surprising amount of it! — I made a beeline for the carrots. The supply in our crisper drawer was nearly depleted and I giddily jumped at the chance to replenish our stock.

Carrots are the star in this simple vegetable soup – get the recipe here.

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