Carrot Soup….Remember the mushroom broth?

Remember I told you to save it from the Wild Mushroom Pesto? Well it really gives an otherwise bland soup a nice rich flavor and with a few other tasty tips this is so good and serve-able to a crowd. Did you spend all day doing it? ….No but you don’t have to tell.I like my soup with a few bits to bite into but you can make this perfectly, velvety, smooth if you like. That’s what I love about cooking, making it my own. So here is a soup anyone can make!
3 lb bag of carrots or 15 to 20
6 stalks of celery with tops (or more or less what every you think or have)
1 small onion
4 garlic cloves pressed
1/2 C cream – room temp  (light, heavy, half & half…whatever you have)
(if you don’t have that 2 cups of chicken or veg stock)
2 C water (or more if needed)
3 tlbs olive oil
big pinch of Aleppo Pepper or red pepper flakes (Aleppo is my new favorite spice)-(optional I like the heat)
1/2 tsp ground ginger or fresh, I just didn’t have any fresh on hand
1 tbls salt
1 tsp sugar
1 tsp sweet paprika

dice onion and saute in the 3 tlbs olive oil in a large stock pot
add pressed garlic
chop carrots & celery including the tops of the celery to about 1/2 inch pieces & add to onions
saute on med heat to start to soften veggies
add Aleppo pepper (or red pepper flakes), Ginger, Salt & sugar and stir well. Saute for about 10 minutes to bring out all the flavors.
Add in the broth and water and cook covered on medium heat for 15 minutes or until the carrots are tender. If you like thinner soups add more water at this point.
Remove from heat and blend  1/2 with an immersion blender or you can transfer to a regular blender, you might have to do it in batches in a blender and watch out for steam make sure your top has a air gap but not enough to splatter out and burn you.
At this point you can decide how you would like the consistency to be. I blend about 1/2 and then once you are done add the cream and mix well.
To serve garnish with a parsley leaf.
Enjoy -T




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