Upon telling my husband that I was going to make carrot soup, he said, “Oh, I just love carrot soup!” I thought that was a rather odd thing to love so enthusiastically but anytime I can get that guy to eat vegetables, I’m not going to question it. After having made this though, I can see what he was getting at!
My mom and I got carrot soup at a restaurant the other day that tasted like baby food– yuck. It was gloppy and flavorless. I had to make a good carrot soup to remind myself that carrot soup is indeed delicious! You can spice it up in lots of different ways too. But it’s also nice as just a simple soup with some crusty bread on the side. We made it a meal with a big batch of bruschetta. Enjoy!
Creamy Carrot Soup
Makes 6 servings
1 tbs olive oil
1 yellow onion, diced
1.5 lbs fresh raw carrots, chopped into 1/2″ chunks
1″ piece fresh raw ginger, minced (or 1/4 tsp dried)
1″ piece fresh raw turmeric, minced (or 1/4 tsp dried)
7 cloves garlic, minced
3 cups vegetable stock
1 tsp salt
1/2 tsp black pepper
a dash of paprika
a dash of curry powder
a dash of cayenne
1 tbs vegan butter (butter is optional, I put a lot more in husband’s and he loved it, but it’s still delicious without)
fresh minced chives for garnish
Heat the oil in a dutch oven or large sauce pan. Add the carrots and onion and sauté for 10 minutes, stirring frequently.
Add the ginger and turmeric and cook another minute. Then add the garlic and cook another minute.
Add the stock and remaining spices and stir. Cover the pan with a lid and let it simmer for 15 minutes or until the carrots are very tender.
Going in batches if necessary, add the soup to a blender with the butter and blend until very smooth. You can add a little more broth if it’s too thick.
My blender keeps the soup hot as it blends but if you need to, add it back to the pan to reheat. Taste to adjust seasoning
Serve with chives sprinkled on top and maybe another dash of salt and pepper!