BY KRISTIN CELESTE SHROEGER, Local columnist
----
---- — This recipe features local produce from 9 Bean Rows Farm, Loving Dove Farm and locally produced products from Food for Thought.
Carrot Cilantro Soup
4 cloves farm-fresh local garlic
2-inch section of fresh local ginger
5 c. fresh local carrots
½ c. cilantro leaves
Local olive oil
Sea salt
5 c. water
Smoked paprika
Peel and mince garlic cloves. Peel and mince ginger. Peel and chop carrots. Remove cilantro leaves from stems and mince.
In a large metal soup pot, heat 2 T. olive oil with garlic and ginger; cover and cook for 3 minutes.
Stir in carrots, 2 T. olive oil and ¼ t. salt; cover and cook for 10 minutes.
Stir in water with ¼ t. salt; cover and bring to a boil. Once at a boil, reduce heat to low and cook, covered, for 50 minutes.
Remove soup pot from heat. With a hand blender, blend soup directly in metal soup pot until smooth. Serve soup with a tablespoon of minced cilantro and sprinkle of smoked paprika and sea salt.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com for hundreds of seasonal farm-to-table recipes.
