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November 30, 2017

Carrot Fennel Soup and Butternut Squash Salad

Carrot Ginger and Fennel Soup

2 tablespoons melted coconut oil or olive oil

1 medium yellow onion, chopped

1 medium fennel bulb, chopped

sea salt

3 pounds organic carrots, chopped into 1-inch pieces

1 tablespoon fresh grated ginger

½ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

2 quarts vegetable broth

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

Heat the oil in a medium soup pot over medium high heat, and cook the onion and fennel until soft.  Add a big pinch of sea salt, and stir in the carrots, ginger, and ground spices.  Cook for 3-4 minutes to intensify the flavor of the spices.  Add the vegetable broth and bring to a boil over medium high heat.  Reduce to simmer and cook 30 minutes.  Remove from the heat.

Using an immersion blender, puree the soup in the pot.  Stir in the orange juice and lemon juice.  Season to taste with salt and pepper or additional citrus.

Warm Butternut Squash Farro Salad

Serves 3-4 as a main course or 6 as a side

 2 cups butternut squash, chopped into ½” cubes

2 tablespoons melted coconut oil or extra virgin olive oil

sea salt and freshly ground black pepper

1 cup farro

2 cups organic vegetable stock

kosher salt

½ cup chopped Italian parsley

for the dressing, whisk together:

¼ cup fresh squeezed lemon juice

½ cup extra virgin olive oil

sea salt and freshly ground black pepper

Preheat the oven to 425 degrees.  Toss the butternut squash with the coconut or olive oil, sprinkle with sea salt, and roast for about 30 minutes, until the squash begins to brown at the edges.

Meanwhile, in a small pot, combine the farro and the vegetable stock.  Add a pinch of salt if the vegetable stock does not have any.  Bring to a boil, reduce heat to a medium low and cook about 20 minutes, until al dente.  Meanwhile, prepare the dressing.  Drain the farro if necessary and toss with the dressing in a shallow bowl.

Fold in the roasted butternut squash and the chopped parsley. Allow the combined squash and farro to sit for at least 45 minutes so the flavors can build together.  Serve at room temperature or cold.

Playing around:

  • Serve as a bed for roast turkey, baked salmon, or grilled shrimp to complete a main course
  • Serve in a roasted acorn squash half for a vegetarian main course
  • Add cannellini beans or roasted mushrooms for a heartier vegetarian version
  • Use any favorite herbs
  • Add roasted cherry tomatoes and basil when they are in season
  • Add shaved Parmesan or Goat Lady chevre