Sunday, January 25, 2015

Creamy Carrot Rosemary Soup



I love soup.  My favorites are those that are thick--whether that be thick and chunky like a chili or stew, or thick with pureed veggies.  This carrot soup exemplifies the latter.  Carrots, potatoes, spices, a hint of cream, and a lot of love all blended into a thick but smooth soup.  This stuff is hearty, healthy, and extraordinarily delicious.

This soup is particularly special to me because it was one of the first dishes that I explored with in the beginning days of my culinary "career".  I've made a lot of great food in my time, but this one is a staple in my fall/winter line-up.  I love the rosemary and the hint of cream.  This soup is even more delicious when served with fresh bread or with rosemary and thyme biscuits.

The mercury is hovering just around zero up here.  There isn't a cloud in the sky and the fresh snow finally makes it look like we are actually having a winter.  What would make this day even more perfect?  You guessed it...creamy carrot rosemary soup.



Creamy Carrot Rosemary Soup:
Adapted from this recipe.

  • 1 medium sweet onion, diced
  • 1 tablespoon of extra virgin olive oil
  • 5ish cups of carrots, peeled and loosely cut into 1/2 inch slices
  • 3 or 4 small-medium Yukon gold potatoes, cubed (I do not peel them)
  • 1 32-ounce carton on lower sodium chicken broth (you may need to add a little more depending on your consistency preference)
  • 1 heaping teaspoon of ground ginger
  • 2 cups of skim milk (or you can go big and use heavy cream)
  • 1-2 teaspoons of dried crushed rosemary
  • salt and fresh black pepper to taste
  • a dollop of plain Greek yogurt, if you'd like
  1. In a large stock pot, heat the olive oil over medium-high.  Once hot, add the diced onion and saute until soft.
  2. Add the broth, potatoes, carrots, and ginger.  Cover and cook over medium for 30 minutes until the veggies are tender.  Uncover and let cool slightly.  
  3. Use an immersion blender to process the soup until smooth.  
  4. Add the milk, rosemary, salt and pepper.  Mix.  Heat over low.  Taste.  Adjust if needed.
  5. Serve in large bowls.  Garnish with a dollop of Greek yogurt.
  6. ENJOY!

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