We ended up pulling the carrots. Aren't they gorgeous?
Using these carrots, the sweet potatoes and onions we got from Kathleen, and some ginger, we made a creamy curried soup that warmed our bellies and re-energized our spirits.
Here's what we used:
2 tsp olive oil
1 medium onion, chopped
3 cups sweet potato, chopped in 1/2 inch cubes
2 cups carrots, peeled and chopped into 1/2 inch cubes
1 tbsp grated ginger
3 tsp curry powder
1/2 tsp tumeric
4 cups chicken broth
salt and pepper, to taste
In a large soup pot, cook onions in olive oil until soft.
Add sweet potatoes, carrots, and ginger; cook for an additional 5 minutes.
Stir in chicken broth, add curry powder and tumeric.
Bring to a boil, then cover and simmer for 40 minutes.
Using an immersion blender, puree soup.
Season with salt and pepper, then serve!