When you have too many carrots in your refrigerator and roasting them is getting a thing of boredom, turn them into a soup. That is what I did there today.
Playing with flavors and having fun creating this recipe. Not only is was so delicious, super healthy, but very easy to make. A little chopping up and the stove does it all.
I just purchased some lemongrass and add it to it. Just the perfect amount. Of course, as with many recipes, experiment with your own flavors. And, if you do not have lemongrass, add some lemon juice. What I wanted to create was an uplifting flavor note that was not overpowering.
Why sugar? The sugar with the butter, carrots, and onions brings on caramelization. A great savory component for this soup. Each layer adds something to the cream of carrot soup.
~ To keep the soup vegetarian, use good vegetable stock. Either way, the richer the stock the more flavor to the cream of carrot soup.
~ Cutting all the vegetables small and the same size will accelerate the cooking process. If the soup gets a bit dry, which can happen as it cooks, add more stock or water.
~ A great blender, I love my Vitamix, will turn this soup into a fantastic cream. Of course, a food processor can do the same too.
~ Season towards the end of cooking. I like to taste the final taste of food prior to adding more seasoning. Something that I have picked up along the way after over-salting a meal.
~ Adding some chunks of cooked chicken or little baby pasta is a full complete meal for the little one’s.
Furthermore, you can prepare this super delicious cream of carrot soup ahead of time and place in the refrigerator overnight. It will safeguard for a couple of days. Sprinkle some chives or parsley over the top if you so wish at serving time.
Cream of Carrot Soup
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4 people
1 small onion, sliced and chopped
2 garlic cloves, peeled and smashed
1½ cup celery stalk, sliced
3 cups carrots, peeled and cut into small rounds
2 cups turnip, peeled and cut into small cubes (1 inch)
1 small potato, peeled and cut into small cubes (1 inch)
1 teaspoon sugar
4 tablespoons unsalted butter
5 cups chicken stock or vegetable stock
1 teaspoon lemongrass thinly sliced
salt and pepper
In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
Serve hot sprinkled with chives or parsley.
Equipment used to achieve this recipe: Click on image for more information.
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