When we did the Irish film festival a couple of weeks ago we made a carrot courgette salad which turned out great. We, however, over-estimated the amount of carrots needed and had bucket loads leftover. So decision time. Do I suddenly go all Californian and go on a carrot juice detox diet and end up looking like an oompaloompa OR make a carrot soup?
I don’t look good in orange!
8 large carrots – peeled and roughly chopped
1 medium piece fresh ginger – peeled and chopped
2 large white onions – sliced
6 cups vegetable stock
2 bay leaves
2 tbsp olive oil
S&P to taste
In a preheated soup pot add olive oil and saute onions on low-medium heat for 3-4 mins. You don’t want any color on the onions as this will darken the finished soup. Once soft add carrots and ginger and saute for additional 3-4 mins. Add stock, bay leaves and bring to a boil. Once boiling reduce heat to simmer and cook until carrots are fork tender. Blitz in a blender to puree.
NOTE: When pureeing hot liquids be very careful not to over fill the blender as hot liquid expands when blended. I typically use a kitchen towel to hold the lid down to not burn the living daylights out of myself.
Once pureed return to pot. Season to taste.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.