Carrot Soup

Carrot Soup

It’s been awhile since I have made carrot soup but I found this recipe which looked incredibly easy and simply had to go for it.

I absolutely love carrot juice (in moderation mind you) and have a juicer that producers the sweetest morning wake up drink you can imagine. You probably can. So, without further delay, enjoy this lovely light and slightly sweet soup with some homemade bread and cheese. I would top with créme fraiche and italian parsley.

Golden Carrot Soup
(Adapted from The Low GI Diet Cookbook by Prof Jennie Brand-Miller, Kaye Foster-Powell and Dr Joanna McMillan Price)
Serves 4
Ingredients
2 tbsp olive oil
5 large carrots (about 1kg / 2 lb 4 oz), diced * use winter carrots, as they have more flavour than the tiny spring and summer carrots
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
1.25 litres (44 fl oz / 5 cups) beef or chicken stock ( I used more stock as 5 cups wasn’t enough)
Freshly ground black pepper
Flat-leaf (Italian) parsley, to serve

Method

Carrot Soup

Carrot Soup

Heat the oil in a large saucepan. Add the carrots, onion, garlic and bay leaves and cook for 10 minutes.
Put the stock in another saucepan and bring to the boil. Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
Remove the pan from the heat and remove the bay leaves. Allow the soup to cool a little, then transfer to a food processor or blender and puree until smooth. Season with pepper. If the soup is too thick, add some extra stock.
Serve garnished with parsley.
Note: As a variation, garnish the soup with small pieces of grilled bacon, or top with a dollop of garlic-flavoured low fat yoghurt. (I prefer créme fraiche)

This was such a delightful dish. I used the beef stock because I am emptying out all of the non vegetarian products in my cupboard, but I would have liked to use a vegan broth. Though to make it lighter a chicken broth will still not take away from the sweet carrot base. Again, use only organic carrots and use pure water when making your home made broth.

Carrot Soup

Carrot Soup

For the bread, I have been baking it with a tiny sampling of a Blood Orange flavoring. It got rave reviews, much to my surprise. Jury isn’t out yet, but I added a few tablespoons of sugar and the bread rose a little too much. However, it got a 1o from my guests so maybe I have been making too much bread these days to be a fair critic.

Unlike California, you only need one card for any library. Here, I am already up to 3 library cards for 2 different counties! Good thing there are those drop boxes. My record library card count is 5, but that was when I lived in a different continent!! So many great cook books you can find in the library. Not to mention surprise cd’s.

I wore my Poupon Apron, over my pajamas. It was that kind of day.

Bon Appetit!

http://www.chanteusedesigns.com

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