Tuesday, April 21, 2009

Impromptu Carrot Soup

As I mentioned previously, Saturday was a pretty busy day what with making our bees at home. I did a fair amount of work outside as well and when it was time for lunch I was sorta stumped. A quick glance in the refrigerator inspired a speedy soup.

I had a monster bag of baby carrots on hand (leftovers from a large party). I hate baby carrots and knew we'd never get through that bag if we ate them raw. A soup seemed like the best option. I also had some left over orange juice from earlier in the week. Finally, the herb garden is supplying me with chives and sorrel.

I do love orange food, don't I?

Quick Carrot Soup
Serves 2-4
  • 1 medium onion, chopped
  • 3 pounds carrots, chopped
  • 2 cups orange juice
  • water
  • Minced herbs for garnish
  • Yogurt or sour cream for garnish
Saute the onion in a large saucepan or soup pot over medium heat until translucent. Add carrots, orange juice and enough water to cover everything by about 1 inch.

Bring to a boil and simmer until carrots are soft (about 10-15 minutes; the smaller your carrot pieces, the faster they'll cook). Use an immersion blender or regular blender to puree the soup, adding more water or juice if it's too thick.

Taste and adjust seasoning as necessary. Garnish with a dollop of yogurt and some fresh herbs.


Julia said...

Carved/baby carrots make terrific morrocan carrots.

Sunday Cook said...

True - Moroccan carrots were the other direction I would have gone. Was just a "soupier" sort of day y'know?

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