The Jewish holiday (and New Year) Rosh Hashanah began at sundown Sept 20. The word ‘carrot’ in Yiddish means “to multiply.” Carrots are often eaten to multiply the blessings of the new year. We also know that carrots improve sight and are chock full of Calcium and Vitamin A. Carrot tops often get tossed but you can use yours to make a tasty pesto (recipe below). Pro tip: parboil carrots to make them softer for small hands to chop.
CHILLED CARROT CUMIN SOUP
2 tablespoons butter
1 medium-sized yellow onion, coarsely chopped
1 pound carrots, peeled and sliced
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon sea salt
4-½ cups low-sodium vegetable stock (or water)
1 cup sour cream or Greek yogurt
fresh herbs (chives or cilantro recommended), for garnish
Melt butter in a sauce pot over medium high heat. Add onion and carrots, saute until fragrant. Add cumin, ginger and salt, saute 2-3 minutes more to release aromas. Add vegetable stock, cover. Bring to a boil then reduce heat and simmer until carrots are tender, about 10 minutes. Remove from heat and refrigerate 2-3 hours. Add sour cream. Use an immersion blender to puree until smooth. Serve slightly chilled.
CARROT TOP PESTO
2 cups fresh basil leaves (packed)
1/4 cup olive oil
1/4 cup unsalted pepitas
3 garlic cloves
1/2 tsp lemon juice
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon coarse kosher salt
Add the olive oil, pepitas, garlic, lemon juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add carrot tops and parmesan cheese. Blend until carrot tops are well incorporated. Keeps about 3-4 days in the refrigerator. Can be frozen.
Serve with pasta, as a salad dressing, or on toast.