A Shared Lunch! Vol. 12 No. 3 of Canadian Food Studies is about being “in it” together, so we thought we’d follow that ethos and share our lunch with you… Or actually, our authors’ lunches.

Elaine Power starts it off with her shared lunch: “A bowl of squash, parsnip and carrot soup, made from my last CSA veggie box of the year, with Aleppo chilies on top; a local Honeycrisp apple; and some Manchego cheese.”

There are certainly some shared sensibilities between Power’s lunch and her responses to the CFS Choux Questionnaire. But why take our word for it? Read, and find out: https://doi.org/10.15353/cfs-rcea.v12i3.775

#FoodStudies
#Lunch
#SharingFood
#Squash
#Courges
#Parsnip
#Panais
#CarrotSoup
#SoupeAuxCarottes
#CommunitySupportedAgriculture
#CSA
#AleppoChilies
#PimentDAlep
#HoneycrispApple
#Manchego
#ChouxQuestionnaire
#FoodInsecurity
#FoodSecurity
#FoodWaste
#FoodLiteracy
#FoodRetail
#FoodJustice
#CanadianFoodStudies

photo: Elaine Power

10 Cozy Fall Soup Recipes Perfect for September’s First Cool Days

It’s hard for me to let go of summer, but knowing that fall’s chill brings plenty of possibilities for comforting, cozy, and satisfying soups helps a little bi…
#dining #cooking #diet #food #RecipeTopics #CarrotSoup #creamysoup #mushroomsoup #Recipes #RecipesTopics #SeriousEats #SpicedParsnipSoup #squashsoup #sweetpotatosoup
https://www.diningandcooking.com/2284214/10-cozy-fall-soup-recipes-perfect-for-septembers-first-cool-days/

Tonight it's gonna be a delicious carrot soup!

#nates1984 #carrotsoup #carrots

Carrot soup:

1 onion, diced and cooked 15 minutes in olive oil until lightly carmelized

4 cloves garlic
2” fresh ginger
1 jalapeño, guts removed

Chop the yummies and add to the onion for the last 2-3 minutes

2 lbs carrots, chunked
1 box broth (to cover carrots)

Add carrots to pan with broth and yummies and cook 20-30 min until fork goes through easily

Remove from heat, stir in 1/3 cup peanut butter

Use immersion blender til smooth

Serve warm or cold.

#carrot #carrotsoup #recipes

Today my humans made #carrot #soup for #SupperClub. It's served with corn and crayfish plus some self-made sweet #chili sauce. Please help yourself 😻

#cooking #chiliheads #food #foodlover #carrotsoup #dinner

Cold, damp weather and an abundance of carrots means whipping up a batch of Ginger-Carrot soup! I plan on freezing some as well!

Carrot Soup with Coconut and Ginger Recipe
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins

"This carrot soup is our favorite carrot soup recipe. It's easy to make using pantry-staple ingredients and comes together in less than 30 minutes. It's a creamy blended soup with coconut and ginger and is absolutely delicious."

Ingredients

▢ 1 tablespoon coconut oil
▢ 1 large onion (chopped)
▢ 2 tablespoons ginger (chopped)
▢ 2 cloves garlic (chopped)
▢ 2 lb carrots (chopped)
▢ 2 teaspoons ground turmeric
▢ 4 cups vegetable stock
▢ 15 ounce can coconut milk
▢ Juice from ½ lime (about 1 tablespoon)
▢ Sea salt and pepper (to taste)
▢ Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts

Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.
Use: 1 tablespoon coconut oil, 1 large onion, 2 tablespoons ginger, 2 cloves garlic

Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.
Use: 2 lb carrots, 2 teaspoons ground turmeric, 4 cups vegetable or chicken stock

Blend the soup (either in batches in a blender or using an immersion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings.
Use: 15 ounce can coconut milk, Juice from ½ lime, Sea salt and pepper, Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts

https://www.theendlessmeal.com/carrot-soup/#wprm-recipe-container-58804

#Vegan #CarrotSoup #VeganRecipes #Hearty #Spices #WinterFood

Tender: A Cook and His Vegetable Patch by Nigel Slater is one of my favorite cookbooks.

It is different from other cookbooks. It is not a vegetarian cookbook, even if many recipes are. It is not about health or diet. It is a cookbook with recipes that are very tasty where the vegetables are the stars.

I also like how he writes, the format of the book and the pictures.

This is the index.

We make the cauliflower gratin for Thanksgiving. The tomato and carrot soup is yummy and can be eaten hot or cold. The asparagus quiche is good for guests.

The second time we lived in France, we were in the the region of Picardie. I subscribed to a vegetable box and would get vegetables you don’t usually find in the supermarket, like Jerusalem artichokes. This book has recipes for them. We also got a lot of beetroots, there are a lot of beetroots in Picardie. This book has a few recipes for them too.

I also like that he uses bay leaves in many recipes. I love bay leaves, like my grandmother who has an excellent cook.

This is a picture of the carrot soup.

And this is me making it this morning. With bay leaves, what else.

After you cook it and mix it, it has the same vibrant color as in the picture. There was nothing left.

I haven’t read any other books from Nigel Slater, watched the TV shows or the movie. I just saw that there are some in Amazon Prime video and added them to the list of things to watch.

#carrot-soup #nigel-slater

https://brezo.blog/2023/04/13/tender/