I have friends who use their Sundays to cook for the week, or a good bit of the week. They’ll make two or three things that freeze and re-heat well – like chili, dahl, lasagna or soup. I think about it every week but can never seem to do it. I’m so pleased with myself this weekend that I was sort of able to pull it off. I made this carrot soup on Saturday while the kids were napping. Well, Julian napped. Esme played cannon ball off of her bed until I hollered up at her three or four times and then she played paper dolls like a nice, quiet child.
It’s so easy that I wasn’t burned out from cooking when it came time to make dinner. You can amp up or chill out the spices as your family likes. I think of it as the soup version of the carrot chick pea stew Katrina posted months ago.
Not Too Spicy Carrot Soup
2 tablespoons of olive oil
1 onion chopped
2 cloves of garlic minced
1/2 inch of fresh ginger minced
1 teaspoon chili
1/2 teaspoon cumin
1/2 teaspoon cinnamon
3 or 4 carrots, peeled and chopped – enough for about 3 cups
3 cups low sodium vegetable or chicken stock
juice of half a lemon – about 2 or 3 tablespoons
plain yogurt to garnish
Warm a glug or two of olive oil in a large pot or Dutch oven over medium heat. Sautee onions, garlic and ginger for about two minutes. Stir in spices and cook for another minute or so.
Add carrots and stir well until they are coated lightly in oil and spice. Add stock and increase the heat until it boils. Reduce and allow to simmer for about 20 minutes or until carrots are quite tender.
Puree in small batches until the soup is quite smooth. You may need to add a little water or stock to thin it if it’s too thick. I probably added a half cup of water at the end. Stir in lemon juice. Taste and check seasoning. Serve garnished with yogurt unless your child has a wild aversion to anything that could be described as a sauce.
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