Fall
Everything-in-the-Cupboard & Carrot Soup
- Makes a week's worth
Author Notes
I don't really know what quite sparked the initial recipe for this Everything-and-Carrot soup, but a large ingredient was desperation. I was hungry after a day at university, but I had far exceeded my budget, and had ended up with a huge bag of rejected Farmer's Box carrots. I'm a huge fan of the orange vegetable in dishes, but not so much on their own. I stood lamenting their existence for a few minutes before turning to my cupboards to see what I could throw together with them, when, upon stumbling across some extra chicken broth, it hit me. Carrot soup! I was studying in Copenhagen at the time, and in middle of November, the thought of warm anything made me want to get cooking. I threw everything I had into a pot with a dash of days-old white wine and some chili flakes, pureed it and prepared to sop up the remains with a trusty piece of rye bread.
Since that initial concoction, the list of possible ingredients and adaptions has expanded. What started as a bunch of carrots, a small onion, garlic, cinnamon and ginger has grown to include at various points or another butternut squash, shallots, chillies, tomato paste, harissa, apples, sour cream, dry white wine and pretty much whatever else I had on hand at the time. —Taylor Rondestvedt
Ingredients
- The Basics
-
3-4 handfuls
Carrots
-
1 handful
Celery
-
2
Small Onions
-
4-6
Cloves of Garlic
-
3-4 cups
Chicken or Vegetable Broth
-
1 dash
Olive oil
-
1 dash
White wine
-
1 pinch
Ginger, cinnamon, and nutmeg
-
Salt and pepper to taste
- If you have any of the ingredients below, feel free to toss them into the pot, or open your refrigerator, and get inspired!
-
1-2 handfuls
Butternut Squash
-
2
Small Apples
-
1
Red Pepper
-
1
Shallot
-
1 pinch
Fresh grated ginger
-
1 pinch
Paprika
-
Anything else that calls to you from the spice rack
Directions
- Chop the carrots, celery, garlic, and onions. Toss them into the pot with olive oil, a dash of white wine and about a half a cup of the chicken or vegetable broth. Saute until onions are translucent and the celery and carrots are softening. Note- if you are using apples, peppers or butternut squash chunks, feel free to add them towards the end as well.
- Add the remaining broth, salt and pepper, and whatever combination of spices you can find. I tend to go pretty heavy on the ginger, if I have enough. Simmer until the carrots are soft all the way through.
- Use an immersion or a standard blender to puree until smooth.
- Garnish with red pepper flakes, a dollop of sour cream, or your favorite piece of rye bread. Enjoy for up to a weeks-worth of lunches!
See what other Food52ers are saying.