Eating ‘local’ means transitioning your diet with the seasons and celebrating the produce that each season has to offer. With the weather warming up, we are starting to transition our diets away from warming, comforting meals towards fresher and lighter ones.
What spring produce are you most excited for? It’s a toss up between asparagus and radishes for us!
Often thought of as spring produce, carrots are actually one of the few vegetables that are available nearly year round in Canada. They can be transformed into a variety of dishes like hearty winter stews, crisp summer salads and even fresh spring soups.
You might not necessarily associate soup with spring, but there are tons of great spring soup recipes featuring all the local produce coming into season! This bright carrot, apple and ginger soup is incredibly easy to make and comes together in minutes thanks to our Roast Carrot soup.
Spring Carrot Apple Soup
- 1 package of our Roast Carrot Soup
- 1 large green apple, diced
- 2 tbsp fresh ginger, grated
- 1 tbsp oil
- Fresh pea shoots for serving (optional)
- Plain Greek yogurt for serving (optional)
Heat up the oil in a saucepan then add the ginger and diced green apple. Cook for a couple of minutes on low.
Add the package of our Roast Carrot Soup and bring to a simmer. Simmer on low for 20 minutes. Add all the ingredients to a blender and blend!
Garnish with a dollop of greek yogurt and fresh pea shoots. Enjoy!
We love knowing what local foods and recipes you’re whipping up. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest, and tag us with your creations. You can also follow the conversation by following #eatlocal.