I have heard about carrot soup quite a bit and although I love carrots I was not sure how an actual carrot soup would taste. I have had the flu this past week and wanting a nice warm soup and with an abundance of carrots I thought I would give a new recipe a try. Wow, was I impressed what a great soup this is and I am only sad that I am just figuring out what most of you all probably already know.
6 large carrots, sliced
1/4 cup olive oil
6 cups vegetable stock (or chicken)
1 piece ginger, an inch long, peeled
1/4 teaspoon dried thyme
2 large garlic cloves, chopped
Salt and pepper, to taste
1. Add sliced carrots onto a baking sheet and drizzle 1 tablespoon of the olive oil on top. Place under the broiler in the oven for about 10 minutes making sure to flip every few minutes. Carrots should start to brown.
2. Meanwhile in a saucepan on medium heat add stock, remaining olive oil, ginger, thyme, garlic, salt and pepper. Add carrots into stock.
3. Bring to a full boil them reduce to simmer and cook for a remaining 10 minutes. Remove ginger from soup.
4. Place a stick blender in the pan and puree. Serve.
Yields: 4 servings