This week's recipe was submitted by our friends at Austin All Day, an local podcast full of culinary tales. The podcast chats with local chefs, and gives a behind the scenes look into their kitchen, and who the chefs are as people. If you fancy yourself a foodie... and a podcast listener.. we strongly recommend checkout out some episodes! Thanks to their hosts Jason and Danny for getting together this awesome carrot recipe! They have a great video of the cooking process on their Instagram. Check it out here. 

SOUP:

• 1 medium Sweet potato peeled and cut into medium dice.
• 1 bunch carrots, greens removed and set aside, washed not peeled, cut into medium dice.
• 1 bulb of garlic, chopped
• 1 large onion cut julienne
• 3 sprigs of thyme
• Salt and pepper
• 1 tbs apple cider vinegar
• 4 cup veggie stock
• 1 tbs good olive oil
• 1/2 cup dry roasted peanuts sautéed in light oil
• 1/4 cup olive oil

Directions for soup:

Olive oil in sauce pan. Add onions and cook until translucent then add garlic and thyme. Cook until garlic is fragrant. Add carrots and sweet potatoes. Cook over high for 2 minutes and add apple cider vinegar stir to release anything from bottom of pan then add veggie stock. Let simmer until potatoes are soft up to 30 minutes. While simmering sauté peanuts in hot pan with light oil until nicely toasted.

When veggies are soft add everything to blender (hopefully a vitamix try ALLDAY at checkout Black Friday is coming) start low speed and work up to high until smooth. Once smooth stream olive oil while blender is still on (high). Check and adjust seasoning if needed.



CARROT GREENS OIL

• Reserved carrot greens
• 1 tbs Apple cider vinegar
• 2 tbs water
• 1/4 cup olive oil
• Salt to taste

Direction for greens oil:

In blender add chopped carrot greens, add 2 tbs water, tsp salt, 1 tbs Apple cider vinegar and stream 1/4 cup olive oil while blending. Once puréed strain through fine strainer and discard solids.

GARNISHES

• Charred Broccoli
• Chopped peanuts
• Fresh cracked pepper
• Olive oil

PLATING

• Soup in bowl
• Garnish with a floret of charred JBG broccoli
• Drizzle with carrot greens oil
• Drizzle with olive oil
• Sprinkle with chopped peanuts
• Fresh cracked pepper

Kind Regards,

Jason M Powers Host Austin All Day - Culinary Tales Podcast