A couple of weeks ago, our neighbors brought over a ten-pound bag of carrots, announcing that they were taking a last-minute trip and would like to give us the contents of their fridge. I was grateful, but at the same time thinking: do I look so desperate? Here’s what I did with all those carrots.
This soup is great for the raw winter nights we’ve been having here in the Pacific Northwest. And for the record, I’m sick of winter.
This recipe is a reinterpretation from the Fields of Greens’ recipe, “Carrot-Leek Soup with Thyme”. My version is simpler but still quite tasty.
6 c stock
2 T olive oil
1 T butter (optional)
1 medium yellow onion
3-4 c diced carrots
1 t salt
2-3 T chopped fresh thyme
2 T heavy cream (optional)
- Saute the onions in olive oil and butter until soft-ish.
- Add the carrots and toss with onion-oil. Add salt and 1 T fresh thyme. Saute over medium heat a few minutes to just heat up the carrots.
- Add the stock and bring to a boil. Then turn down the heat and simmer about 30 minutes, covered.
- Puree with hand-held mixer or other blending apparatus.
- Add cream if desired.
- Adjust for salt, pepper, and thyme.
- Garnish with remaining thyme.
If you must have and can eat potatoes, then by all means toss in a small potato at step 3. In lieu of potato, I have used a cup of red lentils. They don’t take away from the carrot flavor, but add nice body if you want a thicker soup.