Thursday, November 18, 2010

World's EASIEST Carrot Soup

 Yesterday our family was blessed with a little "sunshine", 3 lbs of organic carrots! I could envision these lovely carrots being made into muffins, and possibly a carrot cake for Thanksgiving. As the day grew colder my taste buds were craving 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.

Carrot Soup

3 lbs of carrots
Cold Water or vegetable stock
Sea Salt
Milk Substitute (optional)
Seasonings (optional)

Scrub carrots, slice and place in soup pot. Do Not peel carrots. Add just enough cold water to cover carrots. Add sea salt. Cook carrot for 15-20 minutes until fork tender. Do not drain. If you have an immersion blender blend until smooth. Other wise place in blender and puree.

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.

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