Monday, December 10, 2007

carrot soup

45 minutes to prepare. 4-5 servings.

Bring to a boil:

  • 2 lbs. carrots, peeled or scrubbed, and chopped

  • 4 cups stock or water (I used stock)

  • 1 &1/2 tsp. salt

  • optional: 1 medium potato, chopped (for heartier soup) (I didn't use)

Cover and simmer 12-15 minutes. Let cool to room temperature.


  • 1 cup chopped onion
  • 1-2 small cloves crushed garlic
  • 1/3 cup chopped cashews or almonds ( I used almonds because Arianna loves almonds)in butter with a little salt, until onions are clear.

Puree everything together in a blender until smooth. Return the puree to a kettle or double-boiler and whisk in one of the following:

  • 1 cup milk
  • 1 cup yogurt or buttermilk plus a little honey
  • 1/2 pint heavy cream
  • 3/4 cup sour cream (I used this option, but next time I'm trying the buttermilk option)

Heat very slowly.

Seasoning combinations to choose from:

1. 2 pinches nutmeg, 1/2 tsp. dried mint, dash of cinnamon (I used this combination)

2. 1/2 to 1 tsp each of thyme, margoram, and basil

3. 1 tsp. fresh grated ginger root, sauted in butter plus a dash of sherry, (add just before serving)

Garnish with grated apple or toasted nuts or yogurt or sour cream. (I used sour cream because that's what was on hand).