They say necessity is the mother of invention. Well, I’m not exactly the first person to make carrot soup but it’s definitely necessary and considering I’ve never even had carrot soup before today, it kinda feels like an invention. At least to me.
I’ve mentioned that I’m not the biggest fan of carrots, and yet week after week my CSA insists on giving me pounds of them!
Luckily carrots are forgiving and will keep for an eternity in the fridge.
So after this week’s pickup left me darn near unable to close the vegetable drawer thanks to all the carrots (and beets, but one thing at a time, people!), I knew I had to do something. I’d seen many different recipes, from curry to cumin to ginger to coconut. But for some reason, I just wanted…carrot. Weird to me, actually, but maybe after fighting for so long my body was just like, “deal with it!” So this soup is simple, basic, and just sunshine in a bowl. Which is exactly what I needed after this weekend of nonstop rain (and snow?! Does this winter ever end?!)
So make some soup this week and do something good for your body, soul, and vegetable drawer. And I always recommend a grilled cheese on the side.
Carrot SoupDon’t be nervous by the amount of oil in this recipe. Your body needs some fat to absorb the Vitamin A in carrots, and it adds body once you blend it up. Plus, this is a lot of carrots! Do yourself a favor and taste this before and after adding in the lemon — see what a difference it makes? Promise me you’ll use this trick in all of your cooking. Makes about 8 cups of soup.
- 2.5-3 lbs carrots, cleaned, trimmed and cut into 1″ chunks
- 1-2 onions, roughly chopped
- 1-2 cloves garlic
- 1/3-1/2 cup olive oil
- pinch of red pepper flakes (optional)
- juice and zest of one lemon
- butter to serve (optional but highly recommended)
- Add oil to a large stock pot over low heat. Once the oil starts to shimmer, add onions and carrots. Stir to coat everything in the oil and allow it to saute for a few minutes, stirring occasionally. Make sure it doesn’t get too hot; you don’t want color on the onion.
- After about 5 minutes, add garlic, red pepper if using, and sprinkle liberally with salt. Cook a few more minutes and then add two quarts of water to cover. Bring to a simmer and cook for about 30 minutes, until carrots are tender. Add salt if necessary.
- Puree the soup, either with an immersion blender or carefully transferring to a blender and pureeing in batches.
- Add in lemon juice and zest, stir to combine. Serve with a pat of butter — you won’t regret it.