Thursday, March 19, 2009

Cream of carrot soup

As promised, Cream of Carrot soup. This recipe is from the Joy of Cooking (with a few parenthetical modifications).

Heat in a soup pot over med-low heat until the butter is melted:
1/4 c water
1 Tablespoon unsalted butter
Add and cook, covered, stirring occasionally, until tender but not browned, 5 to 10 minutes:
1 med onion, coarsely chopped
2 cloves garlic, sliced (or I just used the minced kind from the jar)
1/2 teaspoon curry powder
(I added 1/8 teaspoon powdered ginger for kicks)
Stir in:
4 1/2 c vegetable stock (I dissolved 4 Maggi vegetable bullion cubes in boiling water)
1 1/2 lbs carrots chopped
Bring to a boil, reduce heat, and simmer until carrots are tender, 15 minutes. Puree until smooth. Return to pot and stir in:
1/2 c heavy cream
salt to taste
1/8 teaspoon ground black pepper
Simmer briefly. Ladle into bowls and garnish with fresh dill or chives, croutons. This summer I was excited to have made this from carrots and chives from the garden, and fresh dill bread croutons I made with our garden dill. It was a proud moment.


  1. I want pictures!

    And on a side note, how much of this would I have to eat before my skin turned orange?

  2. Jay- I plan to choose another soup as this weekend's recipe experiment. I'll be sure to photo document the fun!

    also, try rubbing it on your skin for the desired effect. Its cheaper than tanning and it looks about the same.