October 29, 2010

So Simple, So Good. Carrot Soup - Perfect with Autumn Foliage

Simple Carrot Soup - You are going to love it.

On a chilly autumn evening, all want to do is to curl up with some comfort food.  I want to walk in to a house filled with scents of fall and brilliant flavors.  But, I don't want to work too hard...
Simple and delicious, this carrot soup will warm you from the inside out.  Experiment with this recipe by adding other squashes, onions and spices for a unique flavor.
1lb carrots – cut into 1” cubes

4 cups vegetable broth

2 tbls fresh lemon juice

¼ cup orange juice

Salt, pepper and nutmeg to taste

Bring vegetable broth to boil in a large pot (cast iron is my preference) and add carrots. Reduce heat and let carrots simmer until tender – about 30 minutes.

Add salt, pepper, and nutmeg (experience with other spices, ginger and gloves are also very tasty).

Once carrots are tender, stir in lemon juice and orange juice. If you are using freshly squeezed oj, add some of orange zest as well.

Remove the pot from heat and blend contents well using an immersion blender. You can also use a countertop blender, but this makes for a very messy kitchen. To avoid more dishes and carrot splatter all over the ceiling, go down to your corner kitchen store and spend the $15 on an immersion blend – it is worth every penny.

That’s it, it’s that simple. Serve this soup topped with toasted bread crumbs, crusty bread or my favorite, Sour Cream and Cheddar Biscuits.

Makes a hearty meal for 4.