Moosewood Inn Original Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.
Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).
Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHITOWNGIRL.
2 pounds peeled or scrubbed, chopped carrots4 cups stock or water1 1/2 teaspoon salt1 medium potato, chopped (optional, for heartier soup)3-4 tablespoons butter1 cup chopped onion1-2 small cloves crushed garlic1/3 cup chopped cashews or almondsChoose one:1 cup milk1 cup yogurt or buttermilk plus a little honey1/2 pint heavy cream3/4 cup sour creamSeasoning choices:-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon-1 teaspoon each of thyme, marjoram and basil-1 teaspoon grated ginger
Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.
Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).
Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHITOWNGIRL.
Nutritional Info Amount Per Serving
- Calories: 262.5
- Total Fat: 14.2 g
- Cholesterol: 32.9 mg
- Sodium: 446.1 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 6.8 g
- Protein: 5.8 g
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