The Occasional Recipe: Carrot Soup

It’s still soup weather. Actually, I think any weather is soup weather, but it’s still a little cold, so others might agree with me. This is a recipe I made up. I heard someone mention carrot soup and that sounded inviting. But when I looked through all my cookbooks and a few pages of online possibilities what I found was not exactly what I wanted. I wanted carrots. A carroty taste. Not ginger or cardamom or dill, not that there’s anything wrong with those. I just wanted carrot.  So this is what I did and, like many of my recipes, it’s so stupidly easy that it’s embarrassing to call it a recipe. However…

I chopped an onion and stirred it over low heat with a little vegetable oil until it was translucent. I didn’t let it brown at all. That browned onion taste is delish, but that’s not what I wanted. The quest was carrot.

Then I cut up some carrots and threw them and some bouillon and water in the pot with the onion. I used chicken bouillon though I could have used vegetable. I use something called Better Than  Bouillon that comes in a little jar and IS better than any prepared bouillon I’ve tasted. You use a teaspoon to a cup of water. I used roughly 2 carrots per cup of liquid, though I think I may have added more liquid and thrown off that formula. But it worked anyway. I figured the bouillon had enough salt and pepper so I didn’t add anything else.

When the carrots were cooked through I pureed everything with a stick blender.  Done and yum.

I was serving it to company, so I plopped a dab of crème fraiche on top to make it look a little special. Everyone liked it.

Enjoy!