Roasted Heirloom Carrots

My great friend and college roommate was in town this past weekend.  We went to the farmers market at the Ferry Building on Saturday.  We picked up some amazingly fresh veggies, including baby heirloom carrots.  They were amazing, I couldn't believe we scored these.  They are almost too cute to eat, almost.

We made Chili con Carne, an arugula salad, cornbread, and roasted carrots.  I think the carrots were my favorite part of the meal.

Roasted Heirloom Carrots:

1-2 bunches of baby carrots, stems trimmed but left on
olive oil
salt and pepper
1 tbsp brown sugar

Preheat oven to 425 F.

Wash and dry the carrots and place in an oven proof dish.  Drizzle with some olive oil, salt and pepper.  Toss to coat.  Sprinkle the brown sugar on top and bake in the oven for 20ish minutes (depending on the size of your carrots, mine were little).

Ginger, Carrot, and Sweet Potato Soup

Last night, I came home from a work event late and had literally nothing in my fridge.  I remembered this recipe I saw at Simply Scrumptious and thought if I could make something out of nothing, it would have to be soup.  Carrots? Check. Onion? Check. Oh yea, I have a sweet potato lying in my vegetable bowl that's looking questionable, sure let's throw that in there.  Dinner was made in 30 minutes and it warmed my chilly body up thanks to this exceptionally cold weather we've been having in San Francisco.

Ginger, Carrot and Sweet Potato Soup:
Serves 1-2 people

1 shallot, minced
1/4 cup chopped lemongrass (I didn't have it but it would make a nice addition)
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 inch knob of ginger, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and roughly chopped
1ish cup low sodium vegetable stock
1/2 - 1 cup light coconut milk
zest and juice of 1 clementine

salt and pepper
chili powder
red pepper flakes
olive oil
cilantro or mint for garnish

Heat oil in small sauce pan.  Add the shallots, onion, garlic, ginger and lemongrass.  Add salt and pepper to sweat.  After a few minutes, add the carrots and sweet potato.  Add a touch more salt along with the chili powder and red pepper flakes.  Let cook for a minute or two and add the veggie stock.  Let simmer on medium low for 10ish minutes, until the sweet potato and the carrot are tender.

CAREFULLY transfer the mixture into a food processor or blender and puree till smooth.  You may need to add a bit more veggie stock to thin it out a bit.  Transfer puree back to stove and add the coconut milk, stir to combine.  Let cook for a few more minutes, taste for seasoning and serve with fresh herbs.  Enjoy!