Wednesday, February 2, 2011

Carrot Soup

Sometime last year I was whining to my friend Kim about the excess vegetables in my garden & my inability to cook. She told me I should make soup. Did she not hear the part about not being able to cook? Leave it to Kim to narrow it down to just a few steps to make even the most kitchen challenged gal understand.

Kim told me that all you have to do is put broth/stock/water in a pot, add vegetables, boil til done & then puree with the immersion blender. It has to be harder than that...right? Nope. Ridiculously easy. Since then, I make soup all the time. Sometimes I toss the veggies with olive oil & roast them in the oven at 350 for about an hour & then toss them in the broth...or sometimes, like last night, I just chop 'em up & toss them in the pot.

This is about 8 carrots that were hanging out in the fridge, 1 leek...they're milder than onions, and one 32 oz container of chicken stock.

I boiled them a little too long & had to add water. Told you I'm not the best cook around. Then I pureed everything directly in the pot with my immersion blender. I poured the soup in my bowl & stirred in some half & half. I topped with cayenne pepper & cilantro. Quite delicious!

What would I have done differently? I usually toss in a jalapeno...I missed that. If I had other veggies in the fridge I would have tossed them in to. But this simple carrot soup was pretty tasty!