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.
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.
Carrot Soup with Carrot Top Oil
Serves 2
Active time: 25 minutes
Total time: 45 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.
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
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.
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.
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