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cream of carrots soup/sauce

2013-07-25

Essence of carrots.

 Home-grown carrots seem to have a more intense flavor than the store-bought varieties. Carrots all by themselves can be quite intense. Blending them makes that flavor even stronger.

This soup can also be used as a carrot sauce.

This is the very first recipe I ever published on Facebook. :-)

INGREDIENTS

This is what you need for 4 servings:

• 2 lb. fresh carrots with greens
• 1 tsp. fresh ginger, grated
• 1 medium onion, chopped
• 2 garlic cloves, minced
• up to 1 quart chicken stock
• S&P to taste

pesto

• carrot greens
• olive oil
• 2 tbsp. chopped nuts or pepitas
• 1 garlic clove, peeled, crushed
• ½ lime, juiced

Pic1: cream of carrots soup with carrot top pesto

Directions

Pesto:

• Cut off the carrot greens and reserve a handful.
• Wash the greens and spread to dry.
• Coarsely chop about 1 cup of carrot leaves.
• Combine carrot leaves, nuts, garlic, lime juice to the blender cup.
• Pulse the blender repeatedly while drizzling in olive oil.
• Keep repeating until you have a smooth paste.
• Add S&P to taste.
  If too bitter, add some sugar or raw honey.

Soup:

• Peel and slice the carrots.
• Heat 1 tbsp. olive oil. Glaze the onions.
• Add the carrots, garlic, ginger and S&P to taste.
• Sauté for 10-15 minutes, or until the carrots are soft.
• Remove from the heat.
• Puree the carrots in a cup blender:
  Alternatively, add chicken stock first and use a stick blender.
  • Pour 1 cup of chicken stock into a blender cup.
  • With the blender on high, slowly add the carrots and blend into a thick smooth paste of the desired thickness.
  • If the mixture gets too thick, add more chicken stock.
    
  • This may have to be done in several batches.
  • Return the blended carrots to the soup pot and reheat.
• Simmer 10 more minutes. Stir occasionally to prevent burning.
• Serve and enjoy.

Serving suggestions:

• Serve with pesto on the side or in the soup. (Pic1)
• Stir in some heavy cream.
• Spice it up with hot peppers.

 

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