Carrot Soup

With the cooler temperatures recently, I’ve been running a list of fall flavoured, heart warming dishes around in my head. Don’t get me wrong, I love cool, refreshing dishes as must as the next person, but there is a switch around this time of year that makes me crave soups, stews, roasts. So when I pulled my crazy selection of heirloom carrots from the ground, it only made sense to make soup.

The entire process was quick, simple, and healthy. I browned onion in some gorgeous basil olive oil I picked up in San Francisco, with salt and pepper. Added a two finger sized knob of fresh ginger, tablespoon of curry powder, and about 3 pounds of chopped up carrots. I gave everything a mix before adding 4 cups of low sodium chicken stock and bringing it to a simmer for about 45 minutes. Pulling out the immersion blender, I kept everything in the pot and gave it a buzz along with a few more cups of water. I let it bubble for a little longer, before I toasted some fresh croutons and combined everything for supper. I loved the mix of ginger and curry, and I have to say they work really well with carrots.

Heirloom Carrot Soup
3 Pounds Carrots
1 White Onion
Fresh Ginger
Tbls Curry Powder
Salt & Pepper
Olive Oil
Chicken Stock
Big Pot + Blender

9 thoughts on “Carrot Soup

  1. Sounds delicious! I made almost exactly the same thing last night, except instead of carrots, I used squash and pears which also worked well with the ginger and curry. Soup is in the air I think!

    • Pears, you say Colleen. Now that sounds like a great addition. I did have some squash around, and utilized it as well for soup…but you’ll have to wait.

  2. Carrot soup is one of my favourite soups ever. Yours looks fantastic. Autumn is easily my favourite season, hands down, and fall fare is a huge reason for this.

    • I’m with you Mel..well maybe I like summer more, but autumn is glorious. Crisp air without the melting snow, and the advantage of all that colour and seasonal offerings!!

  3. It looks stellar. I have never made a carrot soup I liked. They are all too sweet as the carrot is such a sweet root. How did it taste? Do you have a zucchini soup recipe? A farmed dropped off a truckload at school and I need a great way to use these!

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