This week's mystery bluebox contained:
Carrots (big), carrots (baby), beets, grapefruit, rainbow chard, arugula, lemons, a mango and some collard greens
easy carrot soup with stewed raisins and spiced yogurt
There is only one way to use up loads of carrots... carrot soup. And you'll be pleasantly surprised by the little raisins that look like adorable bunny poops.
1/2 cup Greek or Balkan style yogurt
1/4 tsp powdered cumin or tumeric
1/4 tsp powdered ginger
Place all ingredients in a bowl and mix until smooth. Let the flavours mingle for 15 minutes.
1 Tbsp Cumin, corriander or pink peppercorns
1/2 cup raisins
1/4 cup white wine
crack of pepper
Place all ingredients in a small pot, bring to a boil. Immediately shut off heat, cover and let stand for 10 minutes.
2 cups carrots
3 cups water to cover
Place carrots in a pot and cover with water. Bring to a boil and cook until carrots are just tender. Blend smooth with a wand blender or in a standup blender. For extra smooth soup pass through a fine mesh sieve and serve immediately with a lovely scoop of yogurt and a scattering of stewed raisins.