Carrot Soup

Carrot Soup

What to bring to a potluck dinner on the last night in January? Hmmmm, I had local organic potatoes, onions, carrots, and garlic from the winter farmers markets  . . .  how about carrot soup? One option for the recipe from the Moosewood Cookbook calls for dried mint and I had dried mint from the community garden.

 

 

Moosewood Carrot Soup (adapted for Localvores )

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, peeled and chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic

Choose one:
1 cup milk
1 cup yogurt or buttermilk plus a little honey
1/2 pint heavy cream
3/4 cup sour cream
(I had a little VT Butter and Cheese Creme Fraiche and added milk to that.)

Seasoning choices:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
-1 teaspoon each of thyme, marjoram and basil
-1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Saute the onion and garlic slowly in the butter until the onions are clear and sweet. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.

Puree everything together in a blender until smooth.

Whisk in one of the dairy products.
Garnish with chives or grated apple or serve just as it is. Enjoy!

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