Friday, April 5, 2013

Introducing Farmer's Market Fridays... (Carrot Soup with Ginger & Lemon)

I have a recent obsession: Farmer's Market.

When I have something that I think about a lot I wind up talking about, a lot.  Which means this new obsession of mine has led me to say, "I really like going to the farmer's market!" about 10 times a day, and "Man, I love farmer's market!" about another 10 times per day.  Yesterday, upon hearing me proclaim my love for farmer's market again, my husband said, "I know.  You told me.  Every single day."

But just in case you missed it, let me proclaim from the rooftops: I LOVE FARMER'S MARKET.

Really, I do.

Which is why I am introducing Farmer's Market Fridays to you.

This will be our chance to come together across the county and hopefully the globe to explore the local farmer's markets in the communities in which we live, to share our fabulous finds and new recipes.

Here is the plan:
Each Friday (or most Fridays -- you know how it goes) a different blogger will be sharing their local Farmer's Market with us.  The task will be to show how much they can get with $10... this will give us the chance to see the similarities and differences that abound, both in produce and in price, while virtually travelling from sea to shining sea.

At the end of each post you will be able to link up with anything Farmer's Market related (from the past two weeks) to allow us to hop on over to each other's blogs and see what is going on in your neck of the woods. You can showcase what you bought, share a recipe that used Farmer's Market ingredients, or anything else you can think of, as long as the post is somehow related to a recent trip to the Farmer's Market.

My hope is that through all of this we can foster a sense of community while supporting the local communities we come from AND get some great food on our tables while keeping our hard earned cash in our wallets.

Please, come join me on this great Farmer's Market adventure!

To start us off today, I have the most incredibly delicious soup that my taste buds have ever encountered.  Most of the ingredients -- carrots, garlic, onion, tomatoes, and lemon -- I picked up last weekend while meandering my way through my local Farmer's Market.  All I needed to add was the stock, yogurt, and ginger.

This was my first time cooking with fresh ginger and IT.WAS.AMAZING.  The smell, the taste... oh my oh my!

This was also the very first time I moved beyond my comfort zone of Martha and Rachael and attempted something from Bon Appetit.  Holy freaking cow.  This stuff has expanded my eyes to a whole new level of soup.  And it was really simple.  Nothing too complicated, jam packed full of flavor, healthy, and super tasty.  Not to mention cheap.  SCORE.

So when you browsing through your Farmer's Market this weekend (if you have them yet -- I just found out today that many states don't actually get them until the Summer.  Naive California girl, right here) pick up some carrots and ginger.  It will be worth every penny, I promise.

Let's get this party started!  Link up below with any (date doesn't matter this week!) Farmer's Market post you want to share and let's start enjoying this great thing together :)  (Link-ups will be open until Sunday night.)

Recipe adapted from Bon Appetit, June 1997


  • 1/4 cup (1/2 stick) butter
  • 1 large white onion, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
  • 2 tomatoes, seeded, chopped (about 1 1/3 cups)
  • 1 1/2 teaspoons grated lemon peel
  • 3 cups (or more) chicken or vegetable stock
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons Greek yogurt 
  • 1 small carrot, peeled, grated

1.      Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
2.      Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
3.      Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with Greek yogurt and grated carrot.

 COST: $5.43           COST PER SERVING (4 bowls): $1.36

Nutritional Information
calories 220   •    total fat 12.5 g    •    fiber 5.4g    •    sugars 8.8g   •    protein 6g
(Click here for full nutritional analysis)


  1. Quick tip on Ginger:
    Easier then "fine chopping" is to use a "Microplane Grater", it will turn it into a soft pulp instantly. Not to mentions what a fun multitasker a Microplane Grater will be in the kitchen for citrus zesting, adding garlic to stews and soups at the end, etc. I can't cook without mine now!!

    1. GREAT tip! I used to have one for zesting and then it broke (it was old and the handle popped off) but for ginger... smart! Thank you!

  2. Not only is the recipe amazing but the photos are as well!

    1. Thank you, Val :) You really should try it. It was FANTASTIC.

  3. Mmmm, carrot soup! What a fun idea too, farmer's market!

    1. I hope other will think so, too :) Thanks!

  4. I love this idea! And the carrot soup sounds delish!

    1. Thanks! And really, it is. I was scraping out the pot with my fingers... I know, so lady-like ;)

  5. It's look fantastic! Very simple and tasty!

    1. Hey, fantastic idea about farmer's market post! Especial when we have small and unique market at Tel Aviv harbor.

    2. Thank you! I sent you an email... hope you get it soon :)

  6. Hi dear Tiffany, this soup looks fantastic! How are you doing? It is being a long time, I know......But I ma here to tell you I am really happy with your idea, what a great way to promote a better food system! Can't wait for the farmers market to open their "doors" here in Chicago.

    1. My dear friend Amanda! You ARE alive ;) Thank you. Once they open you will have to post for me, ok? I don't have Chicago yet. And your pictures are ALWAYS welcome on my page!!! :)

  7. Hehehe, I am ALIVE, believe or not! And posting here again will be a pleasure, I will let you know!! Thanks my friend!


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