Here’s a recipe that will put those wild carrots to good use

Once you’ve foraged all the wild carrots you can carry out of Marine Park, here’s a simple, flavorful soup “Wildman” Steve Brill says you can whip up in minutes:

Cream Wild Carrot Soup


• 4-1/2 cups soy-rice milk, oat milk, or nut milk

• 3/4 cup vegan cheddar cheese, coarsely diced

• 3 cloves of garlic

• 3 tbs. mellow miso (available in health food stores)

• 3 tbs. lecithin granules (available in health food stores)

• 3 tbs. olive oil

• 1/2 tbs. sweet paprika

• 3/4 tsp. lemon thyme or thyme

• 1/2 tsp. nutmeg, ground

•1/2 tsp. black pepper, ground

• 1/2 tsp. dill seeds

• 3 cups wild or commercial carrots, coarsely chopped


• Purée 3 cups of the soy-rice milk and all other ingredients except the carrots in a blender.

• Pour half the purée; into a saucepan, add the carrots and remaining soy-rice milk to the blender, and chop briefly on low speed, until the carrots are finely chopped.

• Add this to the saucepan, bring to a boil over medium heat, stirring often, reduce the heat to low, cover, and simmer 15 minutes, or until the carrots are tender.

Serves: 6

Preparation time: 15 minutes

Cooking time: 15 minutes

— Thomas Tracy

Reach reporter Thomas Tracy at ttracy@cnglocal.com or by calling (718) 260-2525.

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