Wild Carrot-Onion Soup
The untamed ancestor of the common carrot is sharply sweet and chewy.
4 cups of wild carrots (substitute: regular carrots)
3 vegetable bouillon cubes (for 3 cups of water)
2 tbs. arrowroot or kudzu powder
1/2 cup dried onions
4 cloves of garlic, chopped at home or in the field (or 1/2 tsp. garlic powder)
2 tbs. olive oil
2 tbs. lemon
2 tsp. dried parsley
1/2 tsp. nutmeg
1/2 tsp. turmeric
1/2 tsp. black pepper
Store all dry ingredients and bouillon in separate zip-top bags. Stow lemon juice in small plastic container.
At camp Slice carrots and reconstitute the bouillon. Simmer all ingredients together 15 minutes, or until the carrots are tender. Serves 4.