Chilled Carrot-Ginger Bisque

Yes, you can eat chive flowers. Whole or torn into florets. Promise. Didn’t you eat or suck on sweet clover flowers as a kid?

One day last week I went out to the garage refrigerator for carrots. It’s a common occurrence at our house as I typically buy and store a 5-pound bag of carrots in the produce bin of that fridge. While it sounds like a lot of carrots, they’re cheap in that quantity ($2.99 for 5 pounds–what else is less than 60 cents a pound?) and they last a long time. Even better, I’m never out of them for soup, stew, or just for a vegetable. It’s also not terribly unusual for me to make carrot soup as it’s lovely, healthy, fast, and can be made in several different flavor profiles. I didn’t start out with carrot soup in mind on said day, but I certainly got there pretty fast as my carrots were growing white hair — sprouting, getting ready for planting! I peeled and used the carrot I needed, but knew carrot soup, cake, bread, soufflé, salad, or gratin was in the offing. Because I wasn’t throwing away 8 or 9 carrots no matter how little they cost.

I’m reminded of a simple meme that says volumes. It goes something like, “A single carrot doesn’t seem too awfully important. Unless it took you 3 months to grow it.” And, by the way, if you’re lucky enough to get carrots with all the green frills on top, the green part is edible, too. A little carrot top pesto might be good for the soul. VEGETABLES ARE AMAZING!

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