Thursday, November 18, 2010
World's EASIEST Carrot Soup
I have never made or tasted carrot soup. But the more I thought about it the more I liked the idea of a lovely carrot soup with ginger and brown sugar.
My oldest suggested a savory rather than sweet soup. It would compliment the apple slices, cheese (daiya cheese CF and Tillamook medium cheddar cheese for those not CF) and cornbread. This turned out to be the EASIEST soup I have ever made!
My mind has been a blur thinking of other ways to serve this dish. It is like a blank canvas. To make it hardier pairing the carrots with sweet, white or red potatoes, coconut milk, ginger and a hint of brown sugar for a garnish, southwestern with chipotle, corn and red peppers, or serving it in the summer as a chilled soup with lime or mint.
This would be a wonderful addition to any Thanksgiving dinner.
3 lbs of carrots
Cold Water or vegetable stock
Milk Substitute (optional)
At this point if you would like to serve creamy now would be the time to add your milk substitute, slowly until soup reaches the consistency of your choice.
I used cumin, a touch more sea salt and black pepper. I sauteed a sweet onion and garlic to add but decided it wasn't necessary. Don't worry they did not go to waste, the kids ate them on the side!
**If you have opted for a thicker soup, you can place a 1/4 tsp tsp of milk substitute to the top. Drag a tooth pick through the milk to create a cool design.