I want to share with you the strange things that are coming out of my garden.

This carrot for example, which looks like a chicken:

Big Carrotv2

Or this scale-tipping carrot…a 1.125 pounder.

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There was a 1.5 pounder even, but I ate it. I turned it into carrot soup.

I never think of carrot soup except in the moment that I’m eating it. And in that moment I ask myself why I don’t think about it more. Since food is really all I think about, I should make more room for carrot soup in my mind. When done well, it is sublime and creamy and intensely good for you. It takes on any flavor you add to it… cumin, coconut milk, curry, ginger, and plays a flawless duet.

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It is addictive really. Your lips may turn orange for a day, but it is worth it. Just tell people you’re trying a new Fall look…

“Carrot Soup”

This entire recipe takes about 15 minutes and will make you happy and warm inside. 15-minute meals... hm, I think I'm on to something. Now excuse me while I go call the Food Network...
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 -5 cups


  • carrots peeled and chopped into chunky pieces
  • 2-3 cups chicken stock
  • 1 bay leaf
  • 1/4 cup coconut milk or cream
  • 1 tablespoon butter or 1/8 cup olive oil
  • salt and pepper


  • In a saucepan, cover your carrots with the chicken stock - they should be just covered. Add the bay leaf and a dash of salt and pepper and let simmer until the carrots are fork tender.
  • Puree in a blender and add your coconut milk as it blends. If you decide to use olive oil instead of butter, pour it in a thin steady stream as the carrots blend. Olive oil gives the soup a foamy texture... I did this for the first time while cooking in Provence and it was spectacular. And unique. So if you're feeling unique, use olive oil. Otherwise be Parisian and use butter and cream.
  • You can experiment with cumin and curry and other things as you please... carrots are a very forgiving vegetable.