cream of carrot soup
More soup please! I realize my recipe archive is slim, slim, slim in the realm of soup so I decided it is time to start sharing some of my favorite, soothing, bowls full of goodness. Soup is comforting, and can be just the perfect lift-me-up midday or otherwise. A bowl full of love for
My kiddos aren't in love with soup, though, and in fact the word 'soup' typically brings on that nervous, doubtful wince that says: I hope there is more than soup for dinner. Most of the time they associate soup with chunky pieces of who-knows what, a concoction of hidden vegetables and unrecognizable pieces of fish, meat or potatoes.
Because I want to change their orientation toward soup, I have decided to find recipes for pureed soups. And, I figure instead of answering "soup is for dinner," I should try something a little more mysterious---perhaps in Halloween style---like puree of purple people eater for beet soup or cream of weeds for that time I made watercress and cauliflower pureed soup. Or maybe, if I am lucky, out of the many bowls of pureed warm, soothing spoonfuls I serve them, their taste buds will be convinced without trickery. And soup, in Halloween style (wait---isn't it Valentine's Day?!) will turn from tricks to treats.
This friendly soup will warm your soul. I have served it with Thanksgiving dinner (another wrong-time-of-year holiday?), as a starter for a special roasted pork dinner and by itself for lunch. It is so easy it almost isnâ€™t fair. Oh, and of course the simple color and texture are kid friendly---plus it is healthy! I heart this holiday style, immersion blender (my true hidden agenda for finding pureed soup recipes) soup:
Cream of Carrot Soup
4 T butter 1 cup chopped green onions (white and light green parts) 5 cloves garlic, minced 4 T flour 1 T curry powder 1 quart chicken broth (4 cups) 4 ½ cups carrots, diced 2 ½ cups whole milk Kosher Salt Coarse Pepper (KSCP)
Melt butter in saucepan over medium heat. Add onions and garlic and saute 3 minutes. Sprinkle flour and curry over onion mix, stir to coat for 1 minute. Stir in broth and carrots. Bring to boil over medium high heat; reduce to low, cover and simmer 20 minutes until carrots are tender. Remove from heat. Puree---with immersion blender if you have one--- until smooth and return to saucepan. Add milk, then salt and pepper to taste. Gently heat and serve. I drizzle with olive oil and top with ground pepper.