We just had one of the season’s first big snow storms here –so it seemed like the perfect day to share a warm up recipe – Carrot Soup.
I have a close family friend who on Christmas Eve makes soups and pizzas that we enjoy in the final leg of our Christmas Eve house tour. It’s always a great warm up that prepares you for your Christmas Eve sleep – so during these cold months it seemed like a perfect week night dish (and who doesn’t love a weeknight soup).
So we had one recipe a few years ago that we both used and then we lost it (woops – no kitchen is perfect!). In scouring the internet we found a similar-ish recipe here– and after both trying it, I can say that it is great.
Another good thing about this you can make it ahead of time and keep it warm in a slow cooker or heck – make the entire thing in a slow cooker. Below are the stove top directions.
· In a large soup pot combine first five ingredients and let them sweat for about 5 -10 minutes. Don’t be afraid of colour, as long as it isn’t burnt it is flavour!
· Then deglaze the pot with wine or champagne ( and maybe pour a glass of chef’s juice while you’re at it).
· Once the wine is bubbling add the stock, bring to a boil, and then reduce to a simmer and simmer until tender. The annoying part is sometimes this takes me 30 minutes and sometimes 45, depends on the carrots and their size.
· Season mix with salt and pepper to taste
· Puree the heck out of it and add water if needed to get a smoother texture. No cream is needed because of the potato – but if you want to make it creamy and healthy try adding buttermilk – doesn’t taste sour and elevates your soups.
What’s your go-to comfort food when it is cold?