I was staring in the crisper drawer at our growing collection of CSA carrots, and I vaguely remembered a carrot soup I had at Ana Sortun’s Oleana restaurant a few years ago. I remember not liking the idea of it, both the carrot soup part and whatever the spices were (which I can’t remember). But I downed it. And I licked the bowl clean, which I think is socially acceptable anytime you are eating your vegetables.
I ended up making an herbed carrot soup with our glut. I served it with our standard soup-for-dinner side dish: black bean quesadillas. The soup-for-dinner rule is that the quesadilla is for dipping only. My two younger kids always just pretend to dip, and are sure to pretend far away from the vegetables lest they actually make contact, but they actually scooped up the carrot soup, not only making a dent, but nearly finishing their bowls.
- 2 lbs of carrots (about 15 medium sized), peeled and chopped in 1 inch pieces
- 2 potatoes, peeled and chopped in 1 inch pieces
- 2 tbsp. olive oil
- 1 batch of scallions, white parts cleaned and chopped, save tops for garnish if you want – or use one medium onion chopped
- 2 cloves garlic, minced
- 1 tbsp. fresh parsley (plus extra for garnish if you are into that)
- 1 tbsp. fresh basil (plus extra for garnish)
- 6-8 cups water, chicken stock or vegetable stock or combination
- Salt and pepper to taste
Add the scallions/onions, garlic and olive oil to a stock pot. Soften the onions over medium heat, 5-10 minutes. Add in the rest of the ingredients. Bring to a boil, then simmer covered over medium heat for 30-40 minutes (until the carrots and potatoes can pierced through with a fork), stirring occasionally.
Blend all of the ingredients until smooth either with a stick/immersion blender or by pouring into a blender or food processor (watch out, it’s HOT!). Add salt and pepper to taste and garnish with extra herbs if desired.