Yesterday I had lots of carrots in the fridge and I wondered what to do with them. I was tired of the recipe I had been using for carrot soup and wanted something more subtle and smooth tasting. The recipe I had been using had raw tahini in it which made it somewhat bitter. Also there was lots of leek which also gave it some harshness. So I decided to just go by feel and blend tastes that I know go well with carrots. Here is the result followed by the recipe:
I don't know the exact measurements of anything but I'll attempt to describe what I mixed together.
kasu about 3 tablespoons (eosoteric ingredient I know but it's delicious if you can get it. It's the lees from making Sake. Really great fermented rice that tastes like sake.)
juice of a half of lemon (about 3-4 tablespoons I think)
ceylon cinnamon (maybe 3/4 teaspoon…if you're using a stronger cinnamon, reduce this amount)
fennel (maybe half a cup, I included some of the stem/leaves)
leek (maybe 2 inch piece from the non-green part…though that's an accident of what I had. I wouldn't be adverse to using the green part)
ginger (1 inch piece, not peeled)
coriander (a handful of leaves)
carrots (about 6-7 carrots…I think it was roughly 3 cups)
water to the degree that you want the consistency. I think I added about 3 cups but it's hard to say. I just kept pouring into the blender until it was soupy.
Add the ingredients roughly in the same order as above to a Vitamix or similarly powerful blender. Blend, blend, blend. Fun. Delicious.
Salt as needed. It doesn't turn out so salty even with the kasu.
Garnish: rapini broccoli sprouts
I also added some sprouted beans for protein and crunch.