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Wild Carrot & Butternut Squash Soup
Vertically Integrated Sustainable Urban Permaponics Farming, New York City style
Invasive Wild Carrots are delicious and are still waiting to be harvested. This wild plant (Daucus carota) is the ancestor of all our modern carrots. The root is light yellow, can be quite large, smells like carrot and is very nutritious. The leaves can be brewed into a nice-tasting relaxing tea and seeds have been used medicinally as a contraceptive for thousands of years.
Like all carrots, the plant is biannual; in the first year it produces harvestable roots, in the second year it goes into seed. Watch out for poisonous look-alikes as Hemlock.
wild carrot soup
Wild Carrot & Butternut Squash Soup.
(Garnished with Pork-Miso meatballs, unless you a vegan).
3-4 wild carrot roots
½ medium sized butternut squash
½ tsp turmeric
1 tbs Olive oil
Salt, pepper to taste
2 tbs fresh fennel greens or any other fresh herbs, chopped.
Sauté cut vegetables in 2 cups water until soft, then place in blender to puree or use mechanical tools, like a potato masher.
Add another cup of water, olive oil, turmeric, salt and pepper and bring to boil.
Garnish with herbs before serving.
This soup is vegan, with natural sweetness, packed with minerals and vitamin A. Make sure you use olive oil in the recipe, since vit. A is fat-soluble.
Pork-Miso meat balls can be made in advance.
½ lbs organic ground pork
½ cup cooked brown rice
1 egg
1 tbsp miso
1 tsp minced garlic
1 splash teriyaki cause
Mix all ingredients well, shape into balls and sauté for 10-15 min until cooked.
Serving on the picture: place 2 meatballs in a soup dish, add Wild carrot soup, garnish with turmeric or cinnamon and fresh herbs.
Source: https://vifarms.wordpress.com/2013/11/22/wild-carrot-butternut-squash-soup/
