Fall Harvest


Velvety Carrot Soup
by Tom Gray of Moxie Kitchen and Cocktails

3 T. canola oil

2 medium sweet onions, peeled and thinly sliced

3 pounds organic carrots, peeled and cut into 1/2-inch pieces

4 c. chicken or vegetable stock, or broth

1 T. curry powder

kosher salt

ground white pepper

charred kale pesto (recipe included)


Heat canola oil in a large pot over medium heat.
Add sliced onions and a pinch of salt. Cook until softened, stirring occasionally, about eight minutes.
Add carrots into the pot with the onions.
Stir in stock and bring to a boil for one minutes.
Reduce to a simmer, cover and cook until carrots are very tender, about 20 minutes.
Puree carrot broth mixture in a blender, working in batches until very smooth, about one minute per batch.
Season with curry, kosher salt and white pepper to taste.

• Serves 8

Charred Kale Pesto

1 bunch organic curly kale

1/2 c. bread crumbs, toasted

3/4 c. extra virgin olive oil, plus more for grilling

3 cloves garlic, peeled

a pinch of crusted red pepper

zest of one lemon

kosher salt


Preheat grill and tie kale leaves into small bunches with butcher’s twine and drizzle with olive oil and salt.
Grill over very hot coals until blackened on the outside. Let cook then remove stems and discard.
Place charred kale leaves, toasted bread crumbs and olive oil in a blender or food processor, season with kosher salt and puree until smooth, about one minute. Be sure to not overblend.
Place garlic, lemon zest and crushed red pepper in a mortar with a pinch of salt.
Grind paste with a pestle.
Fold garlic mixture into kale puree and season with salt to taste
Let sit for one hour, adjusting seasoning as needed.

• Yields approximately two cups