The sun will be starting it’s journey back our way today. This makes me happy. I’m not a fan of the shorter days. After getting tired of not being seen walking the dogs we bought them LED lights to hang from their collars. They are super bright so that should help with the close calls trying to get across the roads. Luckily they don’t seem to bother the dogs and they have an added benefit of lighting up the area they are sniffing so I can see if they are about to eat something they shouldn’t!
With all that has been going on the past few weeks I lost track what was in the fridge. I have a bad habit of buying ingredients when we already have them because I don’t see them in there! At some point we bought a bunch of carrots and I needed to use them up. I have been wanting to try a carrot soup. It’s funny growing up the only way I liked carrots was raw. But tastes change.
I should say I only liked organic ones. I don’t know what it is but conventional carrots are always dry to me and not as sweet. I know for most things the taste difference isn’t huge between organic and conventional but things like tomatoes and carrots I find a big difference. Organic carrots seem to have more water and sweetness to them.
I found this carrot soup recipe that looked really good and adjusted it to the number of servings we needed. Their recipe said it would be 8 servings but I made what I thought was enough for 4 but it was really closer to 8 so who knows how much soup the original recipe would have made.
Finely chop a 1/4 of a large red onion and saute in about 2 tablespoons of butter.
While the onion is cooking peel and slice 3-4 medium sized carrots. You want at least two cups of sliced carrots. I think I ended up with nearly 3 cups. Add them to the onion and stir well then add 2 cups of homemade chicken stock. As it is coming to a boil grate about 2 inches of fresh ginger into the soup, season with salt and pepper, then stir well. Simmer until the carrots are tender and cooked. This took about 45 minutes for the carrots I had. Then use an immersion blender or a regular blender to blend all the ingredients. Put back on the heat and add 1/2 a cup of heavy cream.
Adjust the seasoning with salt and pepper as needed and warm up as needed. Serve with a dollop of sour cream.
Full of flavour without much difficulty. I discovered a few days later that it was very good cold as well so I will be having this in the summer as a light meal or a first course. If I had some I would have garnished this dish with chives and the chive flowers. Another thing to add in the summer when the garden is flourishing. 6 more months! Not that we’re counting or anything. :)