I didn't have anything I was in the mood to eat for dinner, and I had too many carrots. We love soup, so I decided to just wing it, and try my hand at cooking carrot soup from my head using what I had in the house. It was a hit from the beginning.
I never measure when I cook this soup, so please improvise. —phyllis
rice (any kind; I use brown or basmati)
salt & pepper
Creme Fraiche and Cilantro for garnish (optional)
In This Recipe
Melt the butter in stock pot and add diced onion. Add salt & pepper and saute on medium-low heat until soft, about 5 minutes.
Grate ginger into onions and cook for 1-2 minutes. You can add as much or as little ginger as you like.
Peel and slice carrots and add to pot. Size doesn't matter because the soup will be pureed, but cut the carrots as uniformly as possible so they cook evenly.
Add chicken stock, rice and salt & pepper. Bring to a boil, cover and simmer for 30 minutes.
Allow soup to cool and then puree. Taste for salt & pepper, and if the carrots aren't sweet enough, add honey to taste. I usually add some regardless. Pour back into pot and add heavy cream. Garnish with creme fraiche and/or cilantro or chives.
If the soup is too thick, thin with some chicken stock or water (you'll probably have to do this if you reheat the next day).