Carrot Ginger Soup with Cashew Cream and Spiced Chick Peas

This recipe comes from  the Dishing Up the Dirt cookbook

  • 2 tablespoons coconut oil or other neutral oil
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • 1 teaspoon fine sea salt
  • 1 1/2 pounds carrots, chopped into 1-inch chunks
  • 4 1/2 cups water + additional to thin if necessary
  • Black pepper to taste
  • Chopped parsley for serving

Cashew Cream

  • 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
  • 3/4 water + additional to thin as needed
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon fine sea salt

Spiced Chickpeas

  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon grapeseed oil (or olive oil)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder 


  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
  2. Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
  3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
  4. Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
  5. Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.

Ethiopian Lentil Soup

We have been making this soup weekly!  Don't fear the combination or amount of spices; they work very well together to give an authentic flavor.

2 cups raw brown or green lentils, soaked if desired
1 medium onion, diced
2 tablespoons neutral oil like grapeseed or canola
2 cloves garlic, minced
1" fresh ginger, minced
1 dried cayenne chile or 1 tablespoon hot red chile flakes
2-3 carrots, sliced
about 1# potatoes, diced in 1" cubes
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 quart bag whole frozen tomatoes or two 14 oz cans of whole tomatoes
about 2 quarts water or stock

1.  Heat oil in a deep stock pot.  Add onions and saute until clear.  Add ginger, garlic and cayenne, stir to mix.  Add all the spices, including salt to taste, and stir to coat.
2.  Add lentils, dry or soaked, carrots and potatoes to the pot and stir to coat in spice mixture.
3.  Add tomatoes and water to cover by at least 1".  Cover and bring to a boil, then reduce heat and simmer until the tomatoes are incorporated and potatoes are cooked, about 30 minutes.
4.  Adjust seasoning with salt and spice, then serve with parsley as a garnish.

MMF Fried Rice

A more grown up version of our staple, rice and vegetables

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.

Herb Roasted Carrots, Onions and Apples


  • 2 large red onions cut into wedges
  • 8 carrots cut into 2 inch pieces
  • 4 apples cut into wedges
  • 2 cloves garlic grated
  • 1 tbs olive oil
  • 2 tsp Herbes de Provence
  • ½ tsp salt
  • ¼ tsp pepper  
  • 1 tablespoon fresh parsley for garnish
  1. Pre-heat oven to 375 degrees.
  2. Place all ingredients in a large bowl and mix well ensuring all ingredients are evenly coated with oil and spices.
  3. Place on a baking tray and roast for 45 minutes or until onions are caramelized and carrots are tender.  Garnish with parsley and serve.

Classic Kimchi

1 head Chinese cabbage, cut into 1” wide strips

2 carrots, cut on the diagonal into 1/8” slices

1 bunch scallions

1 hot chile pepper or dried red chile flakes

1 tablespoon salt

1” knob fresh ginger

1.      Place all the ingredients in a large bowl.  Gently massage the mixture with your clean hands until the vegetables start to release some water.  Keep massaging until you see significant liquid.

2.      Place a clean plate over the mixture so that it covers everything right to the edge of the bowl.  Let sit on your counter for 3-5 days, and taste every day to test tanginess.

3.      Once kimchi has reached your desired tanginess, it should all fit into a quart-sized mason jar and can be kept in the fridge to halt fermentation for up to a few weeks. 

Lacto-Fermented Radishes

This recipe comes from Serious Eats.  The same method can be used for turnips and carrots.

2 cups water

1 ½ tablespoons sea salt

3 bunches radishes, trimmed and cut into ½ to ¼” thick slices

1.     Wash one wide mouth quart mason jar and a quarter pint jar.

2.     Bring water and salt to boil in a small saucepan, stirring until salt dissolves.  Let cool to room temperature.

3.     Pack radish slices into the quart jar and cover with cooled brine, leaving about ½” headspace.

4.     Fit the quarter pint jar into the mouth of the quart jar and pour the rest of the brine into it.  Press the small jar down until brine reaches the brim of the big jar, so that the radishes are completely submerged.

5.     Let radishes sit on your counter for 5-7 days until the brine goes slightly cloudy and the radishes taste tart and crunchy.  When they’ve reached the level of tang that you like, remove the small jar, place a lid on the quart jar, and refrigerate.

The Best Kale Salad

2 bunches kale, roughly chopped, stems included or not-your choice

3 teaspoon olive oil

1 bunch scallions, white and green parts

½ bunch cilantro or parsley

2 large carrots, grated

½ cup raisins

½ cup sunflower seeds

About ½ cup of your favorite dressing.  Here’s one that Spencer loves!

1 cup olive oil

1/3 cup rice vinegar

½ cup cooked, crumbled bacon

2 tablespoons finely chopped shallot

pinch of salt and a few grinds of pepper

1.  Mix kale and olive oil in a large bowl.  Using your hands, gently massage the kale until it starts to wilt a little, 3-4 minutes.  This will make it more tender to eat raw.  Add the rest of the ingredients and mix together.  Pour on dressing and toss to combine.  Serve cool.  Serves approximately 8 as a side dish.


Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 

Quick Carrot Pickles

Quick Carrot Pickles

1# carrots cut into cubes smaller than dice (or you can use 1/2# carrots and 1/2# daikon radish)
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups rice (or white) vinegar

  1. Place carrots in a bowl and sprinkle with salt and 2 teaspoons sugar.  Knead with your fingers for 2-3 minutes with your fingers, which expels water and keeps them crisp.  Drain the accumulated liquid, rinse, and return to bowl.  
  2. In a small bowl, combine 1/2 cup sugar, the vinegar, and 1 cup lukewarm water.  Stir to dissolve sugar, then pour over carrots.  
  3. Let marinate at least one hour before serving, or refrigerate for up to 4 weeks.  

Carrot Soldiers

Carrot Soldiers

1-2# carrots, cut into 2-3" lengths
1 large chunk of butter
two bay leaves
sea salt to taste
fresh ground pepper black pepper

  1. Find an appropriately sized sauce-pan in which the sliced carrots will fit snugly when stood up side-by-side, like soldiers in an army.
  2. With your carrots tightly packed, put the chunk of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper.
  3. Add enough water to come half way up the carrots and place the pan on the stove on high heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
  4. Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Serve warm!

Carrot and Ginger Soup

4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan.  Add onion and garlic and cook until tender, about 6 minutes.  Stir in ginger, carrots, potato and remaining broth and heat to a boil.  
2.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  
3.  In batches, carefully puree in a blender or food processor.  Add water or broth until it's the right consistency, if needed.
4.  Add lemon juice and garnish right before serving.  
Serves 4

Carrot Salad with Yogurt-Cumin Dressing

2 bunches carrots, shredded
1/3 cup yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup raisins
1/4 cup chopped fresh mint or cilantro
1. Place shredded carrots in a large bowl and toss with the raisins.
2.  Whisk together yogurt, olive oil, lemon juice, garlic, cumin, and coriander.
3.  Pour dressing over carrots, toss to coat and serve cool or at room temperature.  Serves 4.

Roasted Whole Carrots

1 bunch carrots, tops removed and large ones sliced in half lengthwise
1/4 cup olive oil
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
1.  Preheat oven to 450.  Put oil in a large ovenproof skillet over medium high heat.  When it shimmers, arrange the carrots in one layer, toss in the garlic and sprinkle with salt and pepper.
2.  Cook, undisturbed, until the carrots begin to brown, 5-10 minutes, then transfer to oven.  Cook, shaking pan occasionally, until the carrots are quite brown and are easily pierced with a knife, about 30 minutes.
3.  Taste and adjust seasoning, then drizzle on balsamic vinegar and serve hot or warm.  Serves 4 as a side dish.

Colorful Winter Salad

1/2 lb carrots, washed and trimmed

1/2 head purple cabbage

1/2 lb beets of any color

2-3 scallions

Small bunch cilantro or parsley

1/4 cup olive oil

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon pepper

1 Tablespoon sesame seeds

Juice of 1/2 a lime (optional)

1.  In a food processor or with a box grater, grate the carrots, cabbage and beets to similar size shreds.  Chop the scallions and herb finely.

2.  Whisk the olive oil, vinegar, soy sauce, pepper, sesame seeds and lime if using in a small bowl.

3.  Mix all the vegetables together in a large bowl and pour the dressing over the top.  Mix well and serve immediately, or chill and serve later when the flavors will be more intense.

Carrot and Butternut Squash Salad

4 T olive oil

2 T chopped walnuts

2 T dried fruit (raisins, cranberries, diced mango, peaches)

4 carrots, peeled

1/2 medium butternut squash (equal to the amount of carrots), cleaned and skinned

juice of 1/2 a lemon

juice of 1/2 an orange

1 T honey

1) Place a small saute pan over medium heat.  Add olive oil and let heat for a minute.  Add walnuts and dried fruit and warm through, about 2-3 minutes, stirring continually.  Set aside to cool slightly while you prepare the vegetables and dressing.

2) Using a vegetable peeler, peel long "ribbons" from the carrots and squash.  Place in a serving bowl.

3) To make dressing: combine lemon and orange juice, 2T olive oil and the honey in a small bowl and whisk together, adding salt and pepper to taste.

4) Toss carrots and squash together, then fold in walnuts and fruit.  Pour dressing over salad and mix together well.  Garnish with fresh parsley, if desired.