Spiced Carrot Soup (and a Little Bit About What I've Been up to)
- Prep Time 10 minutes
- Cook Time 35 minutes
- Estimated Cost $10
- 11 Comments
So, I've been sort of busy lately.
Between starting a new job and finishing a new cookbook, 100 Delicious, Unexpected Things to Make with Pizza Dough (which you should TOTALLY pre-order!), in the past few months, I haven't found much time to pay attention to what started it all: This. Here. You.
But please don't think I forgot about you. I actually think about you all the time. Recipes I want to write for you, tips and tricks I want you to know about. But, I'm embarrassed to admit I haven't really been cooking a whole lot lately. My office brings food in during the day, and then by nighttime, I'm usually way too exhausted to cook anything worth posting here. I know. Lame.
But that's about to change because guess what? That second book? It just went off to the publisher, and will be in your hot little hands come November. It features 100 different things to do with my very favorite ingredient, pizza dough, and will have a hard cover and the most absolutely gorgeous photos I have ever seen, courtesy of photo-genius, Frankie Frankeny. Here it is--I'm stoked, to say the least.
But like I said, it's done now, and that means I have a little bit more time in my day to cook delicious things for you.
So, like any good meal, I'm starting with soup.
The secret to making the carrots in this soup smooth and creamy is simple: cook the bejeasus out of them. No need to strain them--just cook them way past when you think they're done.
I like to serve this soup with crusty wholegrain bread and a crunchy green salad or slaw for a simple lunch. You could top it with a dollop of plain yogurt, or creme fraiche, but i like to add a drizzle of good extra virgin olive oil and a few grains of flaky sea salt for added luxuriousness.
- 1 tbsp extra virgin olive oil, plus more for drizzling Pantry
- 1 tsp cumin $1.50 for 1 oz.
- 1 tsp cinnamon $1.50 for 1 oz.
- 2 tsp honey or sugar Pantry
- 2 cloves garlic, chopped Pantry
- 1 medium onion, peeled and chopped $0.50
- 2 lbs carrots, peeled and chopped into 1 chunks (or use 2 lbs pre-cut baby carrots) $3
- 1/4 cup plain yogurt (preferably whole milk) $2 for 8 oz.
- 1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
- salt and pepper to taste Pantry
Recipe Serves 4
- In a large, heavy bottomed pot, head the oil over medium heat.
- Add the spices, and allow to toast for about a minute. This helps to release and intensify their flavors.
- Add the garlic and onion, and cook until softened, about 3 minutes.
- Add the carrots and stir together with the other ingredients.
- Add 6 cups of water, stir, and cover.
- Reduce heat to medium-low, and cook, covered for 30 minutes until the carrots are very soft.
- Puree using a blender, food processor or immersion blender until smooth and creamy. Add the yogurt and parsley, and pulse a few more times, until the yogurt is incorporated, and the parsley appears as tiny green flecks.
- Season with salt and pepper, and serve immediately, drizzled with a bit of olive oil if desired.
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What They're Saying
Jaimie, on Jul 15, 06:18 PM, wrote:
Congratulations on the new book/job!
I made this tonight. Dinner was delicious, and it made me look forward to fall soups. It was perfect on this rainy Austin day.
I’m curious— Did you use all of the cooking liquid when puréeing? I found I only needed about 1/2-2/3 of the broth, but maybe I just tend to make soups a little thicker.
Maria Kollision, on Oct 21, 11:32 AM, wrote:
This looks quite good. Is the flavor still savory, or does the honey make it more sweet (like glazed carrots)? Either way, I’ll probably try it.
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