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Photos: Kirsten Dixon's Carrot Soup

Ingredients for carrot soup include curry powder and ginger.
Courtesy Mandy Dixon
We peel ginger with a spoon.
Courtesy Mandy Dixon
Saute spices and carrots together and then blend.
Courtesy Mandy Dixon
Our finished carrot soup.
Courtesy Mandy Dixon
Kirsten Dixon

Between blowing winds and transitional weather, geese gathering overhead and leaves crunching underfoot, there is no denying that autumn is in the air. It's a time for collecting our thoughts about the blur of summer and just all we actually did -- and, perhaps what we plan to do next summer. It's a time to think about locating the snow shovel and pulling out those warm winter boots. And, it is a time to finally bring in the last of the garden.

For me, autumn is also a time when I can do a few events outside of the focus of my intense summer-centric business. This week, I found myself in Anchorage at the University of Alaska's culinary arts program at the Lucy Cuddy Center. I was the guest chef for a celebratory dinner featuring Alaska cuisine. Students, alumni of the culinary program, volunteers, and instructors all worked side-by-side to prepare a five-course dinner for 300 people.

When I was asked to design the menu that might reflect an Alaskan cuisine, I knew carrots had to find a prominent spot in the lineup. I've grown carrots in our garden ever since my first attempt at a little three-row plot in the back of our house on Sunrise Drive in Anchorage in the early 1980's.

Recommended: Get the recipe for Chef Kirsten Dixon's carrot curry soup.