Spring Carrots!

Fresh carrots make me swoon: sweet, crisp and fragrantly earthy. By spring, I am always eager to whip up my favorite carrot recipes and to try a slew of new ones which I’ve been hoarding all winter. The problem usually is yielding eno
ugh cups after I have finished chopping and chomping.

They are just so delicious unadulterated! But I also love them dipped in herbed hummus or Greek goddess dip; or roasted with extra-virgin olive oil, tossed with Sheep’s milk feta and chopped parsley; or in cake!

My new obsession for this year, however, is this everyday soup. The name says it all – except that a wedge of your favorite cheese on the side is a must.

Quick and Easy Carrot Soup

5 cups peeled and sliced carrots

Pinch of sugar


Freshly ground pepper

1 dollop butter

Fresh dill or coriander, to garnish

  1. Place the carrots in a pot with an equal amount of boiling water. Cook until al dente, about 15 minutes.
  2. Purée the soup in a food mill or blender. Season to taste with a pinch of sugar, salt, and pepper. Just before serving, add a dollop of butter and some fresh dill or coriander.

Serves 4

{Feast’s first carrots this year come from Stone House Farm Organics, near Staunton}


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