We bought another one of the mystery boxes from Mariquita and got a fridgeload of goodies that included about 2 to 3 lbs of carrots (and 2 baskets of the yummiest strawberries!). Now carrots, I like them in theory, but they’re not my favorite. I braised the little chantenay ones together with some tokyo turnips in a little water and butter and they did come out yummy, but it wasn’t something I could do with the huge bag of carrots I got.
So when our friends asked us over for dinner I decided to use them and I found this great recipe for a carrot soup. I like it because it is creamy but not deadly since it’s a potato and not cream that thickens the soup. Sorry no photos, I can’t make myself take photos of my dirty stovetop it makes me feel guilty, and since I bought my camera for looks and not for performance it takes bad night pictures. Anyhoo…
Carrot Soup with Almonds
2 tbsp olive oil or butter
1 cup shallots, sliced thinly
3/4 tsp. curry powder
1 1/2″ ginger, sliced big enough so you can pick it out later
1 bay leaf
1 tbsp fresh thyme,stems removed and leaves chopped
1 medium potato about 3 to 4 oz., diced into 1/4″ pieces
1 1/2 lbs. very fresh and sweet carrots, sliced 1/4″ thick crosswise
1 c apple cider or 1 1/2 c apple juice
1 1/2 c chicken or vegetable stock
1/2 c water
1/2 tsp salt and 1/4 tsp pepper
1/4 c toasted almond slivers
In a saucepan, saute the shallots, curry powder, ginger, bay leaf and thyme in butter/oil until the shallots are soft and golden, about 8-10min.
Add the potato and brown a bit. Add the carrots, cider, stock ,water, salt and pepper and boil till carrots are soft, about 25min.
Remove the bay leaf and ginger, puree everything using a blender (or an immersion thingamajig if you have one). Return to pan, heat and thin to the consistency you want. Season.
Fry or toast the slivered almonds, and top the soup with some before you serve it.