I was happy to put the fresh young carrots from my produce box to good use this morning by making carrot soup from the cookbook I mentioned yesterday. It was a very straightforward recipe and the only active time was spent chopping the vegetables at the beginning and then using an immersion blender to puree the soup. It’s a simple soup without any spices other than salt and pepper (most carrot soups add ginger to make it a bit more complex), but I liked that it tasted like buttered carrots in liquid form. Call me weird but I’d make it again. It’s not too filling yet still very comforting given all of the cold wet weather we’ve been having.
The original recipe can be found here.