Thursday, August 23, 2012

Yum Yums: Simple, Easy, YUMMY, Carrot Soup!!

Yes. It is finally here folks...
Soup? In the summer?? WHY?


...we had alot of carrots in the fridge and I REALLY needed a reason to use my new immersion blender that I got for my birthday..

(it's sexy, right? ;) ) --->> I was like, TA-DA! Carrot Soup!
Yeah, if only it were that simple.
I even got all fancy and made my own whipped cream [only cause the blender came with a whisk attachment] to put on top to create another layer of richness and flavor....mmmmm NOM.

This recipe is freakin simple, it's ridiculous. I think I even forgot that it was on the stove for a second until I got a whiff of cinnamon in the air (Cinnamon? Yeah.)

Alright lovies, here it is!!

Kayla's Slam-Bam-Jammin Carrot Soup! <--- (I don't really call it that)
Yields: 6 servings

1 bag of Carrots, about 7-8 medium sized carrots total, medium dice
1 Onion, medium dice
3 cloves, Garlic, chopped
1 tbsp Canola Oil
2 tbsp fresh Ginger, either chopped or micro-planed/grated
1 tsp fresh Rosemary, chopped
1 tsp fresh Sage, Chopped
7 oz. Vegetable Stock
1 can Coconut Milk
1 tsp  ground Cinnamon
1/4 tsp ground Nutmeg
Salt & Pepper to taste

  1. Preheat pot over medium heat, add oil and saute carrots, onions and garlic together for about 2 mins or until onions begin to turn translucent. 
  2. Stir in ginger, rosemary and sage and continue to cook for another minute.
  3. Add vegetable stock, bring to a boil and then reduce to a simmer. Cook until the carrots have cooked all the way through. 
  4. Turn off the fire, grab a potholder and prop the pot up using one hand*. Using the immersion blender, blend everything in the pot until no lumps remain. 
If you do not have an immersion blender, use a regular blender or food processor, but DO NOT try to blend everything at once. Blend your soup in batches when using a regular blender/ food processor and DO NOT fill them all the way to the top. Once you've finished blending, return to the pot.

5. Bring to a simmer and gradually add coconut milk. If the soup is more thick than you'd like, feel free to add additional milk, cream, stock or water- whatever you prefer. I chose to thin it out with some more stock so that i wouldn't lose flavor. 
6. Stir in cinnamon and nutmeg and season with your favorable amount of salt and pepper.

*The reason you want to prop/ hold one side of the pot up with your hand before you use the immersion blender is to avoid splatters, and to allow easier blending. 
This soup lasted me a week in the fridge, but it can also be frozen and reheated for whenever you want. Another plus to this is that it can also be enjoyed cold, so choose your preference and dig in!!

P.S. To make the whipped cream, get some heavy cream, salt and chopped ginger, place in blender (or use whisk attachment on immersion blender ;) ) and whip until stiff peaks are reached. Don't over whip it though, you don't wanna make butter! (or do you....?)

I just garnished with some scallions and julienned carrots that i roasted in the oven for about 5 mins. 

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