Eating Nose to Tail


 
Next month I'm teaching a nose to tail seminar at Newbury College.  A friend of mine is teaching a semester long Ethical Eating class and has asked the amazing Jamie Bissonette to teach the first nose to tail section, and me to teach the second.  It's awesome, I'm so excited.

One of the things I want to touch on is what the broad philosophy of eating nose to tail is - essentially "using virtually the entirety of any plant or animal" (as always, Fergus Henderson said it best).  My animal recipes are pretty solid, but I felt like I needed to round out my plant section.

The soup portion of this recipe is curried carrot and coconut soup, and the carrot top oil adds a slight grassy flavour to an otherwise sweet soup.

This recipe is vegan.  I've been trying eat vegan during the daylight hours, but since I've gone back to my day job its been incredibly hard.  Still working it out.
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Carrot Soup with Carrot Top Oil

Serves 2
Active time: 25 minutes
Total time: 45 minutes
  • olive oil
  • 1/2 onion, finely chopped
  • 1 bunch of carrots with tops, carrots chopped into 1 inch pieces, tops reserved
  • 1 inch piece of ginger, finely grated
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 4 cups vegetable stock (or water)
  • salt and pepper to taste
  • 1/3 cup vegetable oil
  • kosher salt and cracked black pepper
  • red pepper flakes
Heat olive oil in bottom of stock pot over medium high heat until shimmering.  Add chopped onion and sweat until just beginning to colour, about 10 minutes.  Add carrot and sweat until just beginning to soften, about 6 minutes.  Add ginger, curry powder and cumin and cook until spices being to smell toasted and fragrant, about 5 minutes.

Pick tender leaves off of carrot tops, you should have about 1/2 cup.  Bring a small pot of water to a boil and blanch carrot top leaves for 10 seconds, drain and cool immediately in ice bath or under cold running water.

Dry leaves well using paper towel, coarsely chop and mix with 1/3 cup vegetable oil and pinch of salt.  Using an immersion blender or standing blender puree leaves into oil.  Let sit.

Once carrots are tender season puree with either a immersion blender or standing blender.  Place pureed soup back into pot and add 1 cup coconut milk and to taste with salt and pepper.  Add some red pepper flakes too, a little spice is really nice in this soup.

Serve this soup drizzled with carrot top oil, and a few toasted almonds.
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Excited to spend some time in a classroom again - and even more excited to see a bunch of eating nose to tail recipes being made at the same time.
 


Comments

Courtney
04/04/2011 19:54

It's funny so many people think that I bring my lunch to work everyday (which I will try to start doing to save money) but I eat out everyday.

Maybe your area doesn't have as many options as mine but I can get a veggie burger from subway or another deli, soup, salad, burrito or other types of sandwiches almost anywhere. I almost never run into issues eating out as a vegan around Boston and Cambridge.

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Courtney
04/04/2011 19:55

BTW, I'm really looking forward to trying this. I've been into soups with all the rainy weather. thanks!!!!

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09/27/2013 02:33

You and me both :)

Thanks a lot...

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04/05/2011 02:21

Nice idea with the carrot tops! There are so many veg tops we don't eat, must try to do so. Beetroot tops are ok and radish quite nice in a salad. I suppose you can eat pretty much all of them?

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Sydney
04/05/2011 18:32

@ Courtney - It's more that my job involves tasting many things that are definitely not vegan. And being around lots of cooks who are constantly cooking delicious looking non-vegan things. It's more self restraint :)

@ Oliver - I love radish top salad! And I've made beet tops as well. I tend to love most leafy things.

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08/02/2013 00:17

Thanks for posting the recipe about carrot soup with carrot top oil. From the picture itself it looks dazzlingly delicious. I think it is a great healthy food and everyone must have tried it at least once. Please do post such interesting soup recipe.

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