Wednesday, August 4, 2010

Recipe: Spicy Carrot Soup

From "How Not to Hide Your Vegetables"

I first had carrot soup at the Atomic Cafe in Lexington many many years ago. And I loved it. Creamy, aromatic, flavorful and a little spicy. They served it with a sweet cornbread. And I would always get some momma's mac-n-cheese on the side. MmmmMmmMmm! Anyway, this was one of the first restaurant dishes that I tried to make at home with no clue where to start. and no internet to cheat with back then either. After several so-so attempts, I finally had a soup that I would eat with a straw. Hope you enjoy!

Carrot Soup

2 ½ cups sliced carrots
1 tbs. butter
1 tbs. flour
1 cup cream, ½ & ½ or milk
1 ½ cups broth, chicken or veggie
1 tbs. parsley
1 tbs. basil
1 tsp. ground cayenne pepper
Salt and pepper to taste

Steam carrots until very tender. Combine carrots and ¾ cup of broth in a food processor until smooth and set aside. In a large saucepan, melt butter over medium heat. Add flour and seasonings, stirring occasionally for 3 minutes. Add cream and cook until thickened and bubbly. Stir in blended carrot mixture. Add up to ¾ cup of broth as needed to thin. Cook until warmed through.

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