It's the time of year again when I could essentially live on a liquid diet. Soup weather! Accordingly I wanted to share an excellent Carrot Soup recipe. I know, I know, it doesn't sound that glamorous, but it's simple, silky and luxurious and fantastic garnished with croutons or eaten with some crusty french bread. And speaking of the French, apparently the carrots grown near Crecy are the most delicious in the country! (Which Crecy? I guess there are several villages with that name-- I don't know. It makes a good story, though). We're adding this to our Thanksgiving Feast this year. Unless I can convince everyone to try out the Butternut Squash soup recipe I've got!
Puree of Carrot Soup
In a big pot (I use my enameled dutch oven Zips gave me for a present), saute:
1 Tb. butter
3 Tb. olive oil
2-3 cloves of garlic (since they're cooked down, the flavor gets toned down and subdued)
1/2 onion, chopped
9 carrots, chopped (this isn't set in stone. If you use this many, you'll have a thick, hearty soup. If you use, say 7 skinny carrots, you'll have a thinner, but no less delicious soup)
Saute these together over medium heat, being careful not to burn the garlic or onions. Then add:
4 c. vegetable broth
1 c. plain soy milk
1-2 bay leaves
1 tsp. dried thyme
1tsp. - 1 Tb. grated fresh ginger (this depends on how ginger-y you'd like your soup. Even though I LOVE ginger, I use closer to 1 tsp. so it doesn't dominate)
Simmer all of these until the carrots are tender. Once they are, remove the bay leaves and carefully puree everything until smooth. I use an immersion blender. You could also do it in batches with a regular blender. Just be careful not to splatter the soup and burn yourself!
Return the smooth, pureed soup to the pot. Salt and pepper to taste. I don't usually add salt, just black pepper. Garnish with chopped parsley and possibly croutons.
Bon appetit!
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