Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more on eating and cooking locally at Kristin’s blog, The Intentional Minimalist.
- Local olive oil
- Farm fresh local garlic
- Farm fresh local ginger
- Farm fresh local carrots
- Farm fresh local cilantro
- Sea salt
- Smoked paprika
Peel and mince four garlic cloves. Peel and mince a two inch section of ginger. Peel and chop five cups carrots. Remove one half cup cilantro leaves from stems and mince.
In a large metal soup pot, heat two tablespoons olive oil with garlic and ginger; cover and cook for three minutes.
Stir in carrots, two tablespoons olive oil and one quarter teaspoon salt; cover and cook for ten minutes.
Stir in five cups of water with one quarter teaspoon salt; cover and bring to a boil. Once at a boil, reduce heat to low and cook covered for fifty minutes.
Remove soup pot from heat. With a hand blender, blend soup directly in metal soup pot until smooth. Serve soup with a tablespoon of minced cilantro and sprinkle of smoked paprika and sea salt.