Versitile Carrot Soup

I don't know about you all, but I love a basic soup recipe that can be spiced up of toned down depending on taste and preference. This is one of my favorites. Granted I love carrots and so does N, but it just makes you feel all warm and tingly. The following is for a main dish for about 6 people. I would recommend serving with a salad and bread option. We used the millet muffins, and a mescalin mix salad with Balsamic vinegar dressing...homemade. Yummy!

4 lbs carrots, peeled and sliced (i use my food processor..I'm obsessed)
2 med onions, chopped. (food processor again)
4 Tbsp Coconut oil (you could use butter, but I like the sweetness of coconut)
2 inches freshly grated ginger.
1 tbsp curry (or less if you don't like curry or spicy. or none)
Salt and pepper to taste
64 oz of chicken stock (homemade preferable, or store purchased broth)
2 tbsp congealed chicken/giblet gravy (optional)

In an 8 quart pot, over med heat melt the coconut oil. Add the carrots and onions. Saute until soft about 45 minutes. Add in the curry and mix well. Add the stock, bring to a boil, and skim. Add in the ginger, salt and pepper, and giblet gravy (if you have it) Allow to boil for 30 minutes until all carrots and onions are soft.
Use your immersion blender or hand held blender and blend until smooth. Top with Cream Fraiche, cultured cream or yogurt! N, loves it with yogurt and I do too! If you aren't a spicy person, the "dairy" really calms down the spiciness. Enjoy with th millet muffins and salad. You can also throw in some chicken if you have it left over from making stock!


Post a Comment