In Season: Creamy Carrot Soup

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Photo: Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using carrots and onions.

This is certainly the season of soups. This recipe blueprint can be used with just about any vegetable. In fact, this is my general recipe for tomato soup. I just subbed carrots for tomatoes with outstanding results. I made sure to blend this soup completely smooth and I enjoyed it for many midday lunches. Feel free to experiment with any additional flavorings like cinnamon, curry or nutmeg - though really, it doesn't need a thing. It's perfect just like this.

Creamy Carrot Soup
serves 3-4 (or one, several times over)

2 tablespoons butter
1 small onion (or half a large onion)
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
2 cups carrots, diced
Vegetable broth, to cover (about 4 cups)
Cream, optional
salt and pepper to taste

Soften the onions in the butter over medium-low heat for a few minutes until they are translucent -- try not to brown them. Add the carrots, thyme and add hot broth until it just covers the vegetables. Bring to a boil and then lower to simmer for 10-15 minutes or until the carrots are soft.

Carefully puree the hot soup in batches. This is the part to be mindful of. Your soup can end up quite thin or thick depending on how much broth to vegetable. So, the best way to get it just right is to fill the blender with vegetables first, then only add enough liquid to get it to the right texture by (filling the blender no more than ½ full each time) letting the machine run for about 2 minutes to make sure that there are no lumpy bits and is silky smooth. If it needs more liquid, give it a bit more and run the blender until you're pleased with the results. Return to the pot to rewarm and add cream should you choose. Stir and add salt and/or pepper if you think it needs it. Bugs Bunny would be stoked to eat this soup.

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