Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

Recipe-Easy Carrot Soup

Easy Carrot Soup

Ingredients:

1 pound carrots, peeled and sliced ( about 4 cups)

2 medium onions, minced ( about 3/4 cup)

4 Tablespoons butter or margarine

8 cups chicken broth

1/4 cup raw rice ( not instant)

2 tablespoons tomato paste

1/2 teaspoon salt

2 teaspoons sugar

salt and pepper to taste

3/4 cup light cream

Directions:

Saute’ carrots and onions in butter over low heat, stirring occasionally, until onions are tender, about 5 minutes.

Add all other ingredients except cream.

Cover and simmer for 1 hour.

Cool in the refrigerator and skim off any fat from the top. 

Pure’e in batches in a blender or food processor.

Just before serving add cream.

Delicious hot or cold.

Make Ahead:

May be made a day early and refrigerated or frozen in an airtight container before adding cream.

Variation:

For a country texture and fewer calories, omit the cream and do not pure’e.

Recipe from:

The Clock Watchers Cookbook

by Judy Duncan and Allison Mc Cance

c 1983

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