Even in winter the Union Square Greenmarket is a riot of color. There is something so enjoyable about bundling up and then wandering around from stall to stall, letting the food inform you of what you might make for dinner over the next few days.
I was particularly taken with the rainbow colors of these carrots. I ended up buying yellow and white ones to combine with some orange ones I already had. This is my entry for the latest Heart of the Matter event, hosted this month by Joanna's Food. The theme is soup with, as always, an emphasis on healthy eating. The recipe is for two, but I doubled everything but the pecans. I knew we'd want a second helping and the recipe is so low in calories and fat we were able to pig out guilt free.
Carrot Cumin Soup
serves 2
adapted from Epicurious
1 medium onion, chopped (about 3/4 cup)
1 tablespoon olive oil
2 to 3 large carrots, sliced thin (about 1 3/4 cups)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
2 cups water (or, to make it richer, chicken or vegetable broth)
2 tablespoons pecans, chopped coarse and toasted
In a saucepan saute the onion in the oil over moderate heat, stirring, until softened. Add carrots, cumin, and salt and continue cooking for another minute or two. Add the water (or broth) and simmer, covered, until the carrots are very tender (about 30 minutes).
While the soup is simmering toast the pecans on a baking sheet in middle of the oven at 350 F until they are fragrant (about 5 - 8 minutes).
Purée soup in a blender until smooth.
Serve topped with pecans.
I am loving the beautiful colored carrot picture!
Posted by: Gretchen Noelle | January 09, 2008 at 07:55 AM
Looks great! I'd skip the pecans for almonds or filberts, though (personal preference). I'm currently on a soup kick - I might just have to try this one.
Posted by: Karyn | January 09, 2008 at 11:11 AM
I love carrot-cumin soup! The carrots at the Greenmarket are beautiful indeed, maybe you'll see me wandering around the market one of this days. I look like... err.. a Zenchef! :-)
Posted by: Zenchef | January 09, 2008 at 03:15 PM
Cumin is one of my favourite spices, this sounds great!
Posted by: brilynn | January 09, 2008 at 08:18 PM
I adore carrot soup and I just wish I could find some purple carrots here...but in my town of Tours, they haven't shown up yet! The pecans are and interesting twist.Oh...And I love the new header!
Ronell
Posted by: myfrenchkitchen | January 10, 2008 at 09:37 AM
good thing you didn't buy purple! i got a bunch a few weeks ago and realized that once you peel them, they're regular orange carrots! so, so sad.
the last few times i've been to union square it's been past 5 pm and everything is very picked over, definitely no carrots left. i will have to venture down during the day this weekend!!!
Posted by: katy | January 10, 2008 at 02:59 PM
gretchen, I really like that photo too-- it was a lucky shot!
Karyn, it was good AND inexpensive. The carrots cost me 90 cents! :-)
Zenchef, nope! Didn't see anyone looking like a zenchef this morning! :-)
brilynn, I really like cumin, too. I think it adds a lovely depth to so many dishes...
Ronell, I was tempted by the purple ones but then decided I like the lighter colors. Glad you like the banner!
katy, I thought that might be case, so I went with the yellow and white-- they are true to color inside. We were there again this morning (Saturday), but a bit on the late side , and it was already looking picked over. Of course it's warmer today, as well, so perhaps more people ventured out.
Posted by: Ann | January 12, 2008 at 03:28 PM
What a perfect heart healthy soup. The sweetness of the carrots mixed with spicy cumin must make for a wonderful combination.
Posted by: LisaRene | January 29, 2008 at 11:57 PM