This is a very basic recipe using those sweet, super tasty garden carrots. (If you can, leave those carrots in the ground until just after a frost to get them extra sweet.) It is fast, easy and makes a comforting, warm fall meal. The base recipe is simple and scrumptious just as it is, but you can easily pump up the flavour by tossing in just a few additional ingredients. Try any of the options listed below or mix it up by creating your own combinations with herbs, spices, liquids and garnishes. The options are absolutely endless!
Ingredients
1 onion, chopped
1 Tbsp olive oil
6 cups chopped carrots
4 cups approximately of liquid (chicken or vegetable stock, milk, coconut milk, etc)
Salt and pepper to taste
Soya sauce to taste
Directions
Heat oil over medium high heat in a large soup pot. Add onions and any spices, dried herbs or aromatics (see options below) and sauté until onions are translucent, about 5 minutes.
Add carrots and enough liquid to just cover. Bring to a boil. Reduce heat, cover and simmer approximately 20 - 30 minutes or until carrots are very soft.
Remove from heat. Use a stick blender to puree until super smooth. If you don't have a stick blender, transfer to a counter top blender in batches (fill no more than half full at a time) and puree. Make sure the lid is not on tight so steam can escape, and place a towel over top so you don't burn yourself if it splatters.
Return mixture to pot. Add additional stock, milk or cream to get the consistency you like best. You are looking for a thick cream soup, not baby food thickness here. Season with salt, pepper and soya sauce to taste. Warm over medium heat until desired temperature is reached, stirring occasionally.
Serve with garnish of your choice (see below for options).
Options
Your choice of spices, dried herbs and aromatics:
Fennel seeds and chopped fennel bulb
Cumin, chili powder, smoked paprika
Five spice powder
Chai spice
Dried sage and chopped apple
Ginger and orange zest
Cinnamon, clove, nutmeg
Your choice of garnish:
Chopped herbs such as dill, cilantro, sage, oregano or parsley
Swirl of sour cream, heavy cream or plain yogurt
Croutons
Swirl of honey or maple syrup
Splash of lime or lemon juice
Shredded cheddar or parmesan
Thanks to my sister, Serena, for this base recipe. She loves to just add dill to hers. My personal favourite is to add more Mexican flavours of cumin, chili powder and smoked paprika with a finish of lime juice and a swirl of crema.
I suggest you try it once with just a plain base recipe and then let your imagination go wild on subsequent preparations. Have fun experimenting!