making strides March 11, 2010

Carrotsoup1

Those of you who have read this blog for any length of time are likely doing a double take right now. You're not imagining things – that's carrot soup. The much maligned vegetable has – until recently – only made guest appearances in my kitchen in recipes like beef stew or chicken soup. On it's own, I've had an aversion to them most of my life. I'm not sure if it's because of the horrific dilled carrots my mom used to make (bless her heart, she could cook anything…except carrots) but I've cultivated my disdain for them for years.

Well. In the effort of not wasting food – and in the effort of not going out in yesterday's monsoon – I wanted to make some sort of soup out of the stragglers left in the fridge. At first, I was going to hide them in a soup with some lentils and sweet potatoes. The soup got simpler and simpler until this recipe came about – nothing covering them up. Just an accent of fresh orange juice and a little honey. It's simple and delicious. It also provided a nice pop of color on an otherwise dreary, gray day. I garnished my bowl with a little sour cream and some toasted cumin seeds – I like the smokey accent with the mellow sweetness of the soup.  You could also top this with mint or cilantro, as well as toasted pumpkin seeds or almonds.

Honeyed Carrot & Orange Soup – serves 4 as starter

  • 2 tablespoons butter
  • 1 1/2 pounds carrots, peeled and thinly sliced
  • 2 large cloves garlic, minced
  • 1 large yellow onion, chopped
  • 2 cups vegetable or low sodium chicken stock
  • 2 cups water
  • juice of 4 medium oranges (roughly 4-5 tablespoons)
  • 1 tablespoon honey
  • creme fraiche, fat free sour cream or yogurt, to serve (optional)
  • 2 tablespoons toasted cumin seeds, to serve (optional)

- Melt the butter gently in a medium saucepan then add the carrots, onion and garlic. Put the lid on the pot and cook over a low heat, stirring occasionally, until the vegetables have softened but not browned (about 15 minutes).

- Pour in the stock, water and a pinch of salt (if you're not using low sodium stock, save this step for last). Bring to the boil and simmer, partially covered, for 30 minutes or until the vegetables are very soft. Remove from heat and allow to cool before pureeing.

- Pour cooled vegetable mixture in a blender or food processor and puree until smooth. Return puree to pot. Add orange juice and bring back to a simmer. Add honey and salt & pepper (to taste). Garnish with a swirl of creme fraiche, sour cream or yogurt and a sprinkle of toasted cumin seeds, if you choose. Serve immediately.

Comments

carolyn Mar 11, 2010 02:03 pm

i’ve been keeping an eye out for unique carrot soup recipes. this is the one! love that it contains orange. beautiful!

tami h. Mar 11, 2010 02:03 pm

Carolyn-
Necessity is the mother of invention! We got a boatload of citrus in our CSA box and I thought I’d use it the soup for some tang & sweetness. Worked beautifully – a nice alternative to the usual ginger, etc. Thanks for stopping by – LOVE your blog! :)
- t*

Lynn Mar 11, 2010 03:03 pm

One of my friends made carrot soup and shared it with me and I was skeptical, but oh my goodness it was good. And it had garam masala in it. Yum. I wanted to lick the bowl. :) Yours looks good, too.

Maria Mar 11, 2010 06:03 pm

I love how creamy this soup is. I bet the honey adds a nice touch too! Beautiful soup and I am glad you enjoyed the carrots:)

Sarka Mar 12, 2010 10:03 am

I tried to make carrot soup two or three times and never found it very tasty. I like the addition of the orange juice in your recipe. Should I give carrot soup another chance…? :)

joey Mar 13, 2010 07:03 pm

I am so making this! I do like carrots so I’m doubly sure I would love this…especially with the honey and orange juice!

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Carrie Neal Walden Mar 15, 2010 10:03 am

Very creative!! Not normally a huge carrot lover but this actually piques my interest, and the pic is soo pretty!!

The Teacher Cooks Mar 16, 2010 08:03 am

I have never done a carrot soup before. Yours looks delicious and with the honey I am sure it is.

Shari Mar 17, 2010 08:03 pm

Love the beautiful color and the swirling symmetry in the carrot soup! Gorgeous!!

Amy Mar 18, 2010 12:03 am

Wow, honey and oranges?! I would’ve never put them with carrots. But I know you wouldn’t post something that didn’t taste wonderful! I want to try this soon.

Marisa Mar 18, 2010 08:03 am

This looks & sounds amazing. I particularly love the addition of honey and the sprinkling of cumin seeds on top. Perfect for the glut of carrots I have at the moment.

Online Consultation Mar 18, 2010 09:03 am

At first, For me it looks like a yellow pudding but looks inviting. Thanks for sharing this unique recipe.

Dacia Mar 19, 2010 09:03 am

I made this soup this week and it is fantastic. I’m thinking about making it again soon and serving it chilled. Thank you!

Mike Stock Mar 31, 2010 04:03 pm

Wonderful.. thanks Tami, again for an off-the-chart recipe..
I’m making this one.. soon..
.

Kent May 12, 2010 07:05 am

You have beautiful eye’s
AND
great recipes and info!