Friday, December 11, 2009

Winter Carrot Soup

Another orange soup- though no pumpkin in this one. Instead, lots of carrots, a yam, and even some orange juice!

I improvised this with what I had in the fridge, but we liked it so much my husband asked me to write it down so we could have it again.

Winter Carrot Soup10-12 large carrots, peeled and sliced
1 red onion, chopped
1 shallot
1 large leek, light to medium part sliced thin, divided
1 yam, peeled and cubed
2 cloves fresh garlic, minced
2-3 T olive oil
2 Tablespoons fresh ginger, minced
6 Cups chicken or vegetable stock
Juice of two clementines
Juice of one lime
Fresh grated nutmeg
1/2 to 1 Cup half & half
salt and pepper to taste

In large pot, saute carrot, onion, and 1/2 of leek slices in olive oil until onion is soft. Add shallot and cook for another minute. Add stock. Add yam cubes, ginger, garlic, salt and pepper. Simmer and stir occasionally, partially covered, until carrots and yam are soft. (About 15-20 minutes)

Remove from heat and use blender or food processor to puree in batches. Return to pan over low heat; add orange and lime juice. Slowly whisk in half & half to desired consistency. Garnish with remaining sliced leeks and freshly grated nutmeg. Makes 6 servings

1 comment:

  1. Look awfully tasty and prettily served too. What a lucky man having such a creative cook for a wife.