What are we having for dinner tonight?
When I asked myself this, at around 1pm today, I had no answer. So I strolled into the kitchen to see what we had the most of.
The answer to that was carrots.
It was snowing this afternoon and the sky had been promising to do it all morning long. So the coolness in the air led me to desire some nice, comforting, home-cooked soup.
That settled it, we were having carrot soup.
But just carrots in the soup sounded rather flavorless.
So I rummaged around some more and came up with the following pureed soup.
It’s smooth and light and even my roommate Matt liked it. (Not that he doesn’t usually like things mind you, just that he seldom voices it. So he must have REALLY liked it.)
- Collage of Carrots Soup
1 lb of carrots (washed but not peeled)
6-8 cups vegetable broth
3-4 cups water
1 large white potato (cut in small chunks)
1 medium onion (diced)
2-3 stalks of celery (chopped small)
1/4 cup small precooked lentils
1 tsp powdered ginger
1 tsp thyme leaves (fresh is best)
1/2 tsp garlic powder
*other herbs & spices to taste (Papa prefers cayenne, in everything.)
1. Put broth and water into large soup or sauce pan and heat over low heat.
2. Cut carrots into large coins and chop all other veggies.
3. Place spices and all remaining ingredients in the pot.
4. Bring to a boil and simmer on high for 5-10 minutes.
5. Reduce heat to low and simmer for 20-30 minutes.
6. Puree all of the soup in a blender and return to pot.
7. Stir, taste and add more spices as needed.
8. Serve with some lovely artisan bread and tasty soy margarine.