Carrot Soup

For Bill.

Carrot Soup

2 lbs. carrots - chopped roughly - not peeled
1 leek- white part sliced thinly
1 red pepper- chopped roughly
2 cloves garlic- minced
2 tblsp. olive oil
6-8 cups (or more) vegetable broth (use to achieve final consistency as well as cook carrots)
3/4 cup plain greek yogurt
Sea salt - to taste
Freshly ground pepper - to taste
1/2 tsp. Turmeric-
1/4 tsp.Nutmeg
1 tblsp. Lite Soy Sauce
1 tblsp. Honey

In a stockpot over medium heat, saute leeks, pepper, and garlic for about 8-10 minutes (or however long it takes you to wash & prep carrots). Add roughly chopped carrots and cover completely with broth. Simmer over medium heat, covered, for about 30 minutes or until carrots are soft.
Turn off heat.
Mash with a potato masher until broken down. Then (carefully!) blend soup in a blender until smooth. Only fill blender halfway and cover tightly- hold lid with a thick towel to prevent burns.
If needed, add additional broth (a few tablespoons) to help blend.
Return to soup pot and add yogurt, salt, pepper, honey, turmeric, soy sauce and honey.
Use additional broth to make the soup the consistency you like if it seems too thick.
Taste, adjust seasonings as you like.
Heat through over low heat - serve.
Note: This soup can be made with chicken broth as well.

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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