Carrots scream spring! Even though there is an ample supply of carrots all year round, carrot soup in spring celebrates the beginning of the season. Baby carrots in all colors and shapes fill the stalls at the Tuesday night farmers’ market in Sonoma, California. We have been particularly fond of the maroon carrots; these colorful roots add a zip of color to the plate.
Note: In this recipe we have added lime juice to balance the sugar of the carrots with some acidity, and the ginger gives the soup another layer of flavor.
Beverage pairing: Marsanne.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...