Like most root vegetables, carrots are never out of season in New England, but there’s something especially delicious and sweet about fresh carrots, just out of the ground. That extra sweetness really shines in this creamy curried soup that’s hearty and filling served hot, and refreshingly spicy served cold. It takes a little extra time to prepare, but it keeps well in the refrigerator and tastes even better after the flavors have a chance to blend. Be sure to check out our other farmers market recipes!
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