Carrot Soup

My friend Summer and I used to make carrot soup when we were about 18, both living on our own for the first time. We've had time to perfect it since then. It's certainly a good, simple meal for the skint and skinny. It's also a speedy, hearty dish that makes a wonderful addition to a more grown-up dinner and translates well for lunch the following day. Tasty warm or cold, it's a year-round standard in the Crafty household.

Over the weekend we ate our carrot soup with baked brie on the side. Our window chickens presided over the kitchen part of this culinary adventure.

I've included two versions in this post. Mix and match as you see fit, and do report back and tell me what you think.

Carrot Ginger Soup (Great for Summer)

Ingredients

3 in. piece of ginger, peeled and chopped

1 tsp peanut oil

4 cloves of minced garlic

5 cups carrots cut in 1/2 in. disks

7 cups water

4 cups soy milk or regular milk

Briefly heat oil and throw in ginger and garlic. Saute for a minute or so. Add water and carrots and bring to a boil. Turn down heat to a simmer and cook carrots until soft (10-15 min). Using a measuring cup, remove 4 cups of water. You can store this for later use in another soup recipe of course. Whir with a hand mixer until pulpy. Add your 4 cups of milk (or similar product) and turn heat on low. Heat until soup is warm, or you see little tiny bubbles starting to form at the edges of your pot. Don't bring to a boil, as this could scald the milk. Avoid whirring with your hand blender after adding the milk. This will result in a sort of carrot soup latte.

Safe and Easy Carrot Soup (Version Pictured)

Ingredients

1 tbsp butter

1/2 large or 1 small chopped white or yellow onion

5 cups carrots cut in 1/2 in. disks

7 cups vegetable stock (or stock of your choice)

Sauté onions in butter until soft and beginning to brown. Add carrots and stock. Bring to a boil. Turn down to a moderate simmer, cover, and cook until carrots are soft (10-15 min). Whir with a hand mixer until pulpy.

Additions/Considerations

Both soups are, as mentioned above, wonderful cold.

Consider serving with yogurt.

Consider spicing with cinnamon, cardamom, curry, or tumeric.

Sautéed pine nuts or slivered almonds would be a tasty addition.