“Orange You Glad It’s Fall?” is this month’s theme for The Recipe ReDux and here’s my bah-humbug thought:
You see, I’m a summer girl through and through – lover of sun, vacation, the beach, longer days, outside eats and yes, even the heat. When fall arrives, this is what I’m thinking about: the back to school harried pace, a long winter ahead, lots of layers and cold, cold, cold (I swear I will move South someday.)
However, over the decades, I have learned to appreciate the gems of the season and cooking with pumpkin, butternut squash and other seasonal veggies keeps me happier during the change of season.
So, when these carrot beauties showed in my CSA share a few weeks ago, I knew it was time to make soup. Now, I realize this isn’t the most original of recipes but sticking to basics is best. I also realize that carrots are more of a late summer veggie, but clearly they are still being grown in my neck of the woods (Southeastern Pennsylvania) this time of year. I also threw in a roasted sweet potato, which added another dimension of flavor (while staying with the orange theme.)
There are so many different variations you could do with this – since ginger goes really well with just about any root veggie, you could swap in butternut squash, parsnips, turnips, rutabagas, pumpkin, beets or a combo of any of these. Chinese five spice powder (a mix of star anise, cinnamon, cloves, fennel and Sichuan pepper) or fresh thyme would also be a nice way to spice things up. Coconut milk or silken tofu could certainly be used to make it vegan.