The Aspiring Soup Chef!

Creamy Carrot Soup

Posted in Uncategorized by charyness on October 13, 2009
Creamy Carrot Soup with Homemade Basil pesto

Creamy Carrot Soup with Homemade Basil Pesto

I don’t like the font of this page but my inadequacies with wordpress is the only thing that stopping me from changing it! But I’ll learn in time. Was always a blogger user.

Okay, back to business, I decided to try this recipe I found on 101 cookbooks, which is a really amazing vegetarian cooking site, and THE BEST cooking blog I’ve stumbled upon so far. So pardon me if my blog starts to glean a few ideas here and there from Heidi; I think she’s really amazing, and after going through with this recipe I am in even greater awe of her culinary skills. (:

Yes, this recipe turned out amazing! The link to her site will definitely be added to the sidebar! ­čśÇ THANKS HEIDI FOR SHARING YOUR GREAT CARROT SOUP RECIPE.

I adjusted it a little, to add touches of ME in the recipe, so as to make it more BOOMS. But it is good… still. (if you’re clueless, click on the link. it’s a singaporean thing. ;))

Ingredients:

700g Fresh Carrots cut into 1-inch segments (or julienned, if preferred.)

1 Tablespoon Extra Virgin Olive Oil

2 1/2 medium garlic cloves, minced

3 small red onions, chopped
(finely or not, I dont think it really matters)

400ml Chicken Stock

100ml Water

Juice of half a lemon

Pinch of dried Parsley

Black Pepper

5 Pinches of Salt
(I have skinny fingers, so I had to add more pinches okay?!)

Homemade Basil Pesto
(Click on Link for Recipe. I used less oil and cheese. More Basil.)

Preparations:

briefing: Wash carrots, remove leaves, if you bought carrots with leaves, skin them if you so prefer. One large Soup pot with lid, Soup ladle, 3 medium bowls, 1 large bowl, 1 Tablespoon, a a food processor

Ready to for a good washing and choppin'!

Ready to for a good washing and choppin'!

1. Chop lengthwise, or just chop a flat surface so the carrot won’t roll around as you perform ┬áyour intricate carrot surgery. Basically, just chop them into pieces that are of just the right thickness, so they get cooked through but not flaccid (if you want a chunkier soup).

Longitudinal cut

2. Heat olive oil in large soup pot on medium heat and IMMEDIATELY add garlic and onions. Saute until Onions are translucent. This should take a few minutes

3. Add chicken stock, carrots, dried parsley and black pepper and bring the mixture of a gentle boil.

In the pot!

In the pot!

4. After gently boiling for a couple of minutes, lower the heat and allow to simmer for 25 minutes. Don’t overcook! The carrot should be tender but NOT flaccid. Broth might start to evaporate, feel free to add more water.

5. With a food processors, blend the batches until smooth to obtain your Puree.

6. Depending on desired consistency, blend for shorter or longer periods of time. I liked mine a little chunkier so I didn’t let it whir about for too long. Yum.

7. In the large bowl, add the puree and stir in the lemon juice and salt pinches. Depending on your preference, you may choose to leave out the salt. My soup tasted wonderfully tangy and sweet and I didn’t bother with much salt.

8. Add basil Pesto on the top for garnishing, or a dash of olive oil.

:D

Serving Suggestion

¡VOILA!

Recipe by Charlene Torres-Tan adapted from original by Heidi Swanson.

Advertisements