Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Marcia Franklin/marcia@ast1.spa.umn.edu
Carrot SoupIngredients (use vegan versions): carrots
potatoes
water
ground black pepper
ground ginger
Directions:One of the great things about this recipe is how flexible it is. How much you prepare is entirely up to you. I've found that I get the best results when I use 3 medium to large carrots and two small to medium sized potatoes per person, plus one potato and two more carrots for the pot.
Wash and peel the veggies, and dice them into chunks which will cook easily. If you don't care about the peels, you can leave them on (I haven't tried it myself, but I'm sure it would workjust great), and skip this step, which is the worst (in a time-consuming sense) part of the recipe.
Place the diced carrots and potatoes in a pot, and pour in enough water to cover them. Cook over medium heat until tender all the way through.
This next step needs to be done in several rotations, unless you have a monster blender. Pour cooked carrots, potatoes, and water into a blender and puree. The consistency of the soup will depend on how much water you get into the blender relative to the veggies, and partly on what kind of potatoes you use. I've found that russets give you an almost baby-food type of texture. Add in pepper and ginger to taste (remembering that the longer the gingers in the pot, the more potent it gets -- something I often forget). Serve immediately.
Drizzling plain yogurt (soy or dairy) over the top of a bowlful of carrot soup really gives it a nice tang to offset the ginger. I also understand that this makes great cold soup, if that's your style.
Serves: variable
Preparation time: ~1.5 hours
This sounds good. I will have to try it sometime!
Archived comment by: andrea
very good
Archived comment by: emily
I also put onions, garlic, and oregano in this soup. I have a hand held electric blender to stick in pot and pulse till soup is blended to desired cosistency.
Archived comment by: jack
I tried this with sweet potatoes & added 2 tablespoons of rice to the soup (this gave it a creamier texure when pureed) I added a touch of curry powder too and it was out of this world!
Archived comment by: cynthia
If you add orange juice its makes it wee bit sweeter as well
Archived comment by: linda
I omited the ginger and added a few chopped dried/unsweetened cranberries and cherries. It made a soothing warm meal on a cold rainy night.
Archived comment by: anne
This soup was pretty good. We had to keep adding more water to get it to blend in the blender. Next time I'll try the advice below about adding the curry to give it a little kick.
Archived comment by: coartist
Super nice, thanks. I went with some onion, garlic, and a few others as well. Thanks Jack for reminding me that I have a hand-held mixer too, made the finishing touches a lot easier.
Archived comment by: bobjuan
I also use a hand held blender to make all my pureed soups and puddings..it is long and skinny, and has a button on the top. It works amazingly well and you don't ever have to transfer anything.
Archived comment by: vinamaria
