Written Love & Sweet Garden

Garden fresh vegetable.

When it’s all said and done, one of the greatest choice, it’s fresh from the garden. Carrots have a history. I would suggest sweetness as well as its bitterness. Carrot, and all shades of color, sizes, and varieties. Today we made carrot soup.

This recipe was with yellow and orange carrots. The soup was topped with vegetable broth, scallions, white onion, green onion, and onion chives. Seasoned nicely with salt, pepper, minced garlic, parsley, and paprika.

Onions were cooked to be caramelized. Carrots were peeled next, till they were partially cooked. Next came vegetable broth, rosemary, and oregano. After the carrots were cooked to fork-tender, tender it was blended till it was smooth and simmered for five minutes on medium heat. Once this was complete, we added coconut milk. Another 10 minutes of simmer on low heat.

Topped it off with baguette bread seasoned with garlic and butter. This is “what’s for dinner”.

I’ll be sharing more recipes and ideas from your garden to the table. 

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