Springtime. New beginnings and balance between light and dark. So much to learn from this day…where we have been, where we are going and most importantly where we are right now. Balance.
I have this blank canvas to work with, it’s the very beginning of spring, colorful veggies everywhere. First I decided which St. Helena EVOO I wanted to use and in the spirit of spring I chose Basil. I started looking through some of my favorite cookbooks for inspiration and then I remembered there was a winter farmers’ market. Every grower had beautiful bright carrots and that’s where my carrot soup finished with our Basil EVOO was born.
In addition to beautiful spring carrots, our first recipe also features our flavorful Basil Extra Virgin Olive Oil. I finish off the crostini with one of our just released New Harvest Napa Valley Extra Virgin Olive Oils (10 gallons only!) Our James Creek Ranch Lot B New Harvest Napa Valley Extra Virgin Olive Oil is a robust, green and pungent finishing oil that will remind you it’s Spring!
I’ve been making variations of this soup for years and really once you have it down you can incorporate different veggies into this recipe so easily and make this a year around soup option. I love using coconut milk to add the creaminess and roasting the vegetables gives another layer of depth to the flavor. Fennel, celeriac root and garlic also add amazing flavor to this bright springy soup.
Homemade veggie stock is my favorite but store bought works well too. I always have homemade veggie stock on hand. It’s super easy and you can freeze it in different size containers so you have it available for recipes on a whim. The staples for my veggie stock are fennel, onion, carrot, garlic, celery, bay leaves, kombu (seaweed), black peppercorns and any other veggie I have on hand. Once you make your own, you’ll never go back.
Thank you for reading. Thank you for coming on this adventure with us. We’re so happy you’re here.
Happy Spring Equinox and cheers to new beginnings. Enjoy!