My carrot harvest was bountiful this year…well bountiful might be an over exaggeration. I over seeded and had a lot of deformed, under developed carrots. I could have tossed them but being that there are starving children in Africa I decided to put them to good use.
Since I couldn’t peel the carrots my options were limited so I decided to try my hand at making a carrot soup. I’m a big fan of carrot ginger soup but I didn’t have any ginger. I make a good squash soup that uses nutmeg and cumin so I thought those falvor would go well with carrots as well.
I washed the carrots with a scrub brush and then cut the tops off and then rough chopped them.
Melt one TBS of butter
Saute a small onion in the melted butter
Add carrots and cook for 3-4 minutes
Add stock (I used beef because it was what I had, but you could use chicken or vegetable). And add spices: about 1 tsp of nutmeg, saffron powder (or 1 thread of saffron) , 1 tsp of ground cumin and a few sprinkles of crushed red pepper.
Cook until carrots are soft, then with and immersion blender puree.
Add some extra stock and about 1 cup of fat free milk.
Blend, taste and add additional spices to taste.
Oh yummm! I used to work at a bakery/cafe and they made the best carrot coriander soup. It’s no longer open, so I can’t get any anymore. I’ll have to try your recipe to get my fix!!