I must have seen a recipe for Carrot Soup somewhere so it was in my head when I got home from work last night and wanted a comforting meal and fast. Usually when I am in this mood and it’s winter, I think of soup. I was so impressed with the simplicity and ease of this dish that I had to share the recipe. Added bonuses? My daughter loved it, you could use it as a base and add gnocchi or shrimp and the ingredients are all-each of them-good for you in some way or another.
- 1 medium onion, peeled and roughly chopped
- 4 cloves of garlic, peeled and roughly chopped
- 6-8 fat carrots, peeled and roughly chopped
- 4 cups of chicken stock
- 1 teaspoon freshly grated ginger
- 1 teaspoon curry powder
- salt and pepper to taste
- toasted pepitas
Add EVOO to a medium-large saucepan and turn on the heat to medium-high. Add carrots, onion and garlic as it’s heating up but before it gets hot so it doesnt burn right away. Cook veggies until they start to soften. Add the stock and let simmer until soft. Grate in the ginger and add the curry powder while it’s cooking. Using an immersion blender, puree until smooth and adjust with s & p.
I toasted pepitas and threw these on top for an added touch that was delish but not necessary.
Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.
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