By Andrea Blum ( @myamericanpantry ), LAP Culinary Arts Fellow
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Fifteen pounds of carrots arrived at my doorstep last week. It was a mistake delivery and a bit alarming to have so many carrots piled on my kitchen island. So what to do? Cook everything orange for the artists! The first dish I made was a bright and simple carrot soup. This was made from carrots, onions, a bit of cumin, chipotle and water. The result was a rich sunset blast of orange and the flavor was divine. So said those happy faces around the table.
The only thing missing were marigolds and calendula, edible flowers to adorn the soup! I was so inspired I immediately sowed some marigold seeds in the garden for the next time.
Try it out for yourselves using my recipe card below!
