There are very few meals that you remember for years to come. Sometimes it’s the company of those who mean a lot to you, that keeps it fresh in your mind. Other times it’s the celebration of life and love and everything that goes with that. Carrot soup reminds me of my mother’s company, a new experience, AND the flavor of the soup itself. It is a supreme bundle package.
As a young adult, my mother took me to lunch. We tried a newly opened restaurant in town called Sweet Pea’s (I love that name). The atmosphere was serene, the smells were delectable, and the service was warm and charming. But, the food! My God, the food was amazing! And this is where I tried carrot soup for the first time. That day it was a cold soup, but it warmed my heart. It was as close to heaven as you get in a bowl.
So, I’ve never tried to make it myself. Maybe because I was afraid to spoil the perfect memory I had of the first (and only) time I had it before. Maybe I just didn’t think I could pull it off. Maybe I’ve just been too lazy. Whatever the reason, that changed this week. I took up the challenge and with Easter just around the corner, I made a meal fit for the Easter Bunny.
I still am unsure of my cooking skills, so I scoured the internet for recipes. I found this one from The Mountain Kitchen Blog. (This blogger has a lot of recipes that I’m going to try.)
I did alter some of the ingredients a bit, and I added a Tablespoon of honey (you know I like my sweet). But, I stayed true to the recipe overall.
Overall time: About 1 hour and 10 minutes
Prep Time: 10 minutes to prep the vegetables for roasting; 10 minutes to blend the vegetables after they finished roasting (I didn’t have an immersion blender, so I had to do a little at a time in an old fashioned blender… but it did work.)
Cook Time: 30-45 minutes to roast the vegetables; and about 5 minutes to make the brown butter and warm up the blended soup on the stove.
You will find my ingredients vary slightly from the original recipe only because these were the ingredients I had at my disposal, and I wanted to make a larger amount to freeze for later meals.
- 2 pound bag of baby organic carrots, washed
- 1 medium red onion and 1 medium yellow onion, each peeled and quartered
- 3 medium green organic apples unpeeled, cored and quartered
- 2-3 Tablespoons extra-virgin olive oil
- Salt & Black Pepper to taste
- 2 Tablespoons butter, divided
- 2 Tablespoons of chopped garlic
- 1 Tablespoon fresh grated ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 cups chicken stock
- 1 Tablespoon of honey
- 1/2 teaspoon ground paprika
- 1-2 Tablespoons shredded sharp cheddar cheese (optional)
- Minced fresh chives, for garnish (optional)
No sense in reinventing the wheel, so check out the original recipe here:
Wow! I did it! It came out amazing. A savory concoction of epic proportions! The Easter Bunny would need a nap after this. As it is, I’m feeling up for one myself. From the picture you can see I did the Paprika Brown butter too, though I didn’t do sour cream. Instead, I shredded some cheddar cheese. The soup was amazing both with and without the cheese.
It was a lot of work, and I certainly couldn’t do it during the week, but I made a huge batch and froze it to have when I need some food comfort, without a ton of cake calories.
You can also see in the photo that I made homemade soft Italian bread. It was a great combination.
There were many pots, measuring utensils, etc. So, cleanup was a chore, but well worth it for this recipe.