David Karp writes a weekly column for the LA Times. Find Indian Blood Freestone peaches at Tenerelli Farms and Yingst Ranch. They will be at markets for one more week. The peaches have a thick skin with a lot of fuzz.
Amelia Saltsman, author of the Santa Monica Farmers Market Cookbook, is using sweet carrots and fresh ginger for a delicious soup.
Carrot Soup with Fresh Ginger
1 1/2 lbs carrots, peeled and chopped
1 small onion, chopped
1/4 lb potatoes (about 2 small), peeled and chopped
1 knob fresh ginger, about size of ping pong ball, peeled and finely chopped
1 to 2 Tablespoons butter
About 4 cups vegetable or chicken stock
In a wide pot over medium heat, sauté the carrots, onion, potatoes, and ginger in the butter with a little salt until softened, reducing the heat as needed so the vegetables don’t brown, about 10 minutes. You can cover the pot part way through cooking time to help steam the vegetables to soften.
Stir in about 2 cups of stock, adjust heat so you’ve got a nice simmer going, and cook, partially covered, until vegetables are tender and liquid is a bit reduced, about 10 minutes. Add another cup of stock and cook until vegetables are very tender. Puree the soup with a stand or immersion blender. It will probably be pretty thick. Stir in remaining stock until soup is thickness of heavy cream. If necessary add some water. Season to taste with salt.
© 2009, Amelia Saltsman.