Recipes

Carrot Ginger Soup

(Makes 20 cups) 

INGREDIENTS 

• 6 pounds carrots 
• 1/2 cup extra-virgin olive oil, divided
• 2 teaspoon fine sea salt, divided, to taste
• 3 medium yellow onion, chopped
• 5 cloves garlic, pressed or minced
• 1 teaspoons ground ginger, to taste
• 1/2 teaspoon ground cumin
• 3 quarts chicken broth 
• 1/2 cups unsalted butter, to taste
• 1/4 cup lemon juice
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
2. To prepare carrots, peel and cut them on diagonal so each piece is about ½″ thick 
3. Place carrots on baking sheet. Add olive oil and salt. Toss until carrots are lightly coated in oil and seasonings. Arrange in a single layer.
4. Roast carrots until caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
5. Once carrots are almost done roasting, in a Dutch oven or soup pot, warm remaining olive oil over medium heat until simmering. Add onion and teaspoon salt. Cook, stirring occasionally, until onion is soft and turning translucent, 5 to 7 minutes.
6. Add garlic, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in vegetable broth and water.
7. Add roasted carrots to pot when they are out of the oven. Bring mixture to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 15 minutes.
8. Remove pot from heat and let it cool for a few minutes. Then, carefully transfer hot soup to a blender, working in batches if necessary. 
9. Add butter, lemon juice and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper to taste. 
10. This soup keeps well in refrigerator, covered, for about four days, or for several months in the freezer.

Dairy-Free Corn Chowder

(Makes 20 cups)

INGREDIENTS 

•  10 cups frozen corn, fresh if seasonal
• 6 onions, diced
• 10 garlic gloves, minced
• 1/2 cups extra-virgin olive oil
• 10 medium potatoes, chopped
• 2 quarts chicken broth 
• 1 quart coconut milk
• 3 teaspoons Italian Seasoning
• 5 Teaspoon black pepper, to taste
• (1 quart water to thin, if needed)
• gluten-free flour, if desired

INSTRUCTIONS

1. Prepare vegetables: peel and cube potatoes, dice onions, mince garlic and du-husk fresh corn
2. In a medium-size stock pot heat the oil on medium. Add diced onion and garlic to simmer for a few minutes, until onions become clear and soft.
3. Add in corn, diced potatoes, chicken broth. Bring to a boil, then turn to low and simmer until potatoes are soft, about 20 minutes.
4. Place half of the chowder in blender and pulse a few times. Return to stock pot and add in coconut milk and spices.
5. For a thicker chowder remove 1 cup of soup and stir in gluten free flour. Mixture will thicken.
6. For a thinner chowder add 5 quarts water
7. Transfer back to the stock pot and stir to finish chowder.
8. Serve warm with bacon crumbles and green onions. Refrigerate or freeze leftovers.