Yellow Carrot Soup
"Yellow Carrot Soup in the works...boosting the carrot flavor with carrot microgreens & fresh carrot juice. Join me in tagging your kitchen creativity #feedfeed. And let me know if you'd like to test out an early version of the feedfeed mobile app."
-- @thefeedfeed
Recipe Intro From thefeedfeed
Taking inspiration from my favorite vegetarian cookbook, Feast, by Sarah Copeland, I used fresh carrot juice to boost the carrot flavor in this soup.


Take 1 diced onion, 1 clove of garlic minced, 1 teaspoon of ginger minced and sauté in a bit of olive oil until soft in a soup pot.

Then add about 10 large carrots chopped and 3 cups of veggie broth (and a handful of carrot microgreens or carrot tops if you have them) cook covered on med heat until the carrots are soft.

Remove from heat and blend with an immersion blender or food processor.

Return to heat and add 2 cups of fresh carrot juice, salt, pepper and a teaspoon of thyme leaves.

Return to stove and keep on low heat until ready to serve.

Ladle the soup into bowls and drizzle with olive oil, chives, a dollop of sour cream and popcorn (as Sarah does) for a bit of crunch.