Inspired by my zucchini soup experiments a few weeks ago, I decided to try something a little different. As I walked through the produce isle at the grocery store, I picked up a bag of peeled baby carrots which I like to snack on during the week. I looked down and saw a 2 lb bag of large carrots and it hit me… Carrot Soup!! Not only was it insanely easy to make, its very good and, of course, nutritious.
Ingredients:
- 2 lb bag of carrots peeled and diced
- 2 cloves of garlic peeled and smashed
- vegetable or chicken broth
- water
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
- 1 tsp ground cinnamon
- 2 oz softened cheese.
Directions:
- Place diced carrots in soup pot along with garlic cloves just cover tops of carrots with broth.
- Bring to low simmer and cook covered until carrots are soft.
- As broth evaporates during the cooking process, continue to replace evaporated broth only to cover carrots.
- Once cooked, take immersion blender and blend carrots in the pot.
- Add water to create desired thickness. I added approximately 1 cup to mine.
- Add cheese and spices and blend again.
Voila! Delish!
I was so proud of the way it turned out that I called my mother and asked her to come over for a taste. The following is the dialogue from that lovely conversation:
Mom: Ooh, spicy. Very good, but don’t eat too much of this. (as she puts another spoonful in her mouth)
Me: Why? It’s healthy.
Mom: (pointing to my face) It’s going to make you turn orange!
Me: (shaking my head and smirking)
Mom: (smiling now but trying to be serious) Fine! Don’t listen to your mother.
Little Miss Sunshine State 