Farmers Market Kitchen: Nutty Carrot Zucchini Water Soup | Bite Club
Pin It

Tuesday, August 26, 2014

Farmers Market Kitchen: Nutty Carrot Zucchini Water Soup

Posted By on Tue, Aug 26, 2014 at 11:48 AM

click to enlarge HANNAH PALMER EGAN
  • Hannah Palmer Egan

This recipe really began two days ago, with a hulking zucchini from my mom's garden. Summer gardeners, you know the one — you missed it when it was small, and now it's a club-sized monstrosity, too tough and bitter for the stir-fry? Yeah, that one.

Shred that thang, rob it of its water, and you've got yourself a beautiful soup base, used here with some lovely pink carrots from Mr. Harvest (Isle La Motte), and cashews for an elegant, nutty, late-summer soup.

Also, it's VEGAN (as was last week's recipe!) — the nuts do double duty as a stand-in for the cream you'll usually find in a pureed soup like this. But the vegan-ness is a happy coincidence: This blend doesn't skimp on flavor or richness. It's a round, full-bodied first course or light lunch, perhaps served with crusty bread and butter.

Nutty Carrot Zucchini Water Soup
Serves 6


3 tablespoons coconut oil
1 small clove garlic, minced
4 cups carrots, shredded
2 cups water
1 Earl Grey tea bag
1 cup salted cashews
1/2 teaspoon salt, or more to taste
2 1/4 cups zucchini water**
Fresh sage, for garnish


In a large mixing bowl, steep the teabag in 2 cups boiling water. After a few minutes, add cashews and set aside to soak while you prepare the rest of the soup.

In a large skillet, sauté garlic and carrots in coconut oil over medium heat. Dust with salt and continue to cook 7 or 8 minutes until carrots are al dente. 

Remove teabag from tea and cashew mixture (the tea should be slightly milky from the cashews, which should be softened and a little gummy) and add the carrot sauté and zucchini water to the bowl. Mix all the ingredients thoroughly and puree in a food processor or blender until smooth. 

Garnish with fresh sage and serve warm.

**To make enough zucchini water for this recipe, shred a large zucchini (or several small ones, enough for 6 cups). In a large bowl, mix zucchini with 3 tablespoons extra virgin olive oil, sprinkle with salt (1/2 to 1 teaspoon, to taste) and pepper (1/2 teaspoon), and let sit 15 minutes, until the liquid leaches from the zucchini. Place the mixture in a sieve and press to strain liquid. The resulting "water" is lightly sweet with a delicate vegetable flavor and is great as a broth (as above), or in cocktails or dressings. Use the shredded zucchini in quiche or fritters, breads (hold the pepper), salads or pastas.  

Tags: , , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.

More by Hannah Palmer Egan


Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

More on Farmers Market Kitchen

Latest in Bite Club

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation