Putting The Garden To Bed & Carrot Cumin Soup

Last night Mr Fabelhaft and I behaved in bed. We did not play tug-o-war with the sheet and comforter because we wore pajamas. But I did find myself being soothed as I realized that the anguished guttural sound I was hearing was coming out of my own throat. The picture I was seeing in my dream was that of a tomato. I don’t remember anything having to do with this tomato; whether it was hunting me, or I it, or whether I was drowning in its juices. All I know is that it’s over. The bale garden has been put to bed for the coming winter.

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Those bushes still protruding from the bales are basil plants that will wilt when the regular nightly frost hits. In the meantime enough basil must be picked and frozen.

First we had to take everything off the vines that could still ripen indoors. Then the plants got cut back and yanked.

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Some of these semi decomposed bales will go into the raised beds for next year. Others will be used as mulch around flower beds. What’s left over gets mixed with the compost and becomes the Most Amazing Growing Compound. I’m curious what kind of rogue vegetable will shoot out of it next year.

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Not that there isn’t any work left to do.

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Maybe that’s what that dream was telling me.
That I should cook something far related from tomatoes.
Something fall colored.
Something that would look cool on a Halloween dinner table.

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Carrot Cumin Soup

serves 6

1/4 cup (50 ml) olive oil
1lb carrots, peeled and cut into large chunks
3 medium sized potatoes, peeled and quartered
2 medium sized onions, peeled and quartered
3 cloves of garlic, cut in half
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon turmeric powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon coarse sea salt
3 tablespoons almond butter (peanut butter is also good, but use only 2 tablespoons)
full fat Greek yogurt  (for dolloping)
toasted black sesame seeds (for sprinkling)
cold pressed pumpkin seed oil (for drizzling)

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Saute the carrot, onion, and potato chunks in the olive oil over medium heat.

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After blending and pounding the spices and seeds in a mortar , add them to sauteing vegetables. Add the garlic and a pinch of salt, then just cover everything with water.

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When everything is thoroughly cooked, blend with an electric blending wand until smooth.

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Lastly, when you have turned off the heat under the pot, but the soup is still hot, blend in the nut butter. Don’t worry if the nut butter is slightly crunchy. This will add a nice texture to the soup. Adjust seasonings, add more salt if necessary.

Toast the sesame seeds in a pan on medium heat, until they give off a nice aroma. Remove from heat immediately.

Before serving the soup, give the yogurt a quick whip with a spoon or fork for maximum dolloping effect.

Serve soup with small dollops of yogurt, sprinkled with the sesame seeds, and drizzled with the pumpkin seed oil. Serve with a crusty bread, a salad of your choice (beets with skordalia?), and a nicely chilled semi-dry white wine. We had ours with a wonderful Gewurztraminer from the newly discovered Victorianbourg Wine Estate which lies along the Niagara wine trail.
Enjoy!

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2 comments on “Putting The Garden To Bed & Carrot Cumin Soup

  1. Lucy says:

    More about bale gardening please Anke, am about to start one here as the soil is so poor and stony.

  2. Anke says:

    It’s still a bit early to do much for next year except suss out where you will get your hay bales from. I’ll be posting all about it in more detail when the time comes.

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