Today we harvested 10 lbs AT LEAST of carrots from Mike’s garden. And he didn’t even plant them- they grew off the seeds from last year’s plants. I loosened the soil with the pitchfork, the babies pulled them up and put in the bucket, and Mariela and Will helped wash. All the kids LOVED it. The pecans add some protein. We served it as well with edamame.

Makes 12 cups… plenty for 8 bowls and leftovers for 2 families!

3 lbs fresh carrots, chopped in big chunks
8 red potatoes, peeled, halved
2 large cloves garlic, smashed
1 medium onion, chopped
1 Tablespoon olive oil
2 Tablespoons butter
8 cups water
1/4 cup Better than Bullion chicken or veggie stock
1 large spring fresh oregano
1 cup whole pecans
1 cup sour cream, plain yogurt, cream or buttermilk (optional)

In a large stockpot sauté the garlic and onions in 1 tablespoon olive oil and 2 tablespoons butter. When softened, add the rest of the ingredients and bring to a boil. Simmer for 20-30 minutes until the carrots and potatoes are very soft. Remove sprig of oregano. Puree with a hand blender or food processor. Return to stock pot and stir in sour cream or other cream if desired. Garnish with a sprig of herb.