We made a delicious creamy carrot soup that is spiced with warming ginger and nutmeg and kissed with a bit of cream in class last night. It is a family favorite and the color just screams fall. A potato is cooked & pureed along with the carrots which makes it very creamy and eliminates the need for lots of cream, making it a scrumptious, warming, low-cal beginning to any meal. So here is the recipe for you to enjoy with your family.
Creamy Carrot Soup
- 1 cup chopped leeks, white & light green parts (you can use frozen)
- 2 T butter or olive oil
- 1 lb carrots, peeled & cut into chunks
- 1 potato, russet or Idaho, about 1/2 lb, peeled & cut into chunks
- 2 tsp freshly grated ginger (or 1 tsp dried)
- 1 tsp freshly grated nutmeg
- 1/2 tsp allspice
- 1/2 tsp pepper
- 4 cups chicken or veggie stock
- 1 cup water
- 1/2 C half & half or milk, opt
Using a pot large enough to cook the soup, saute the leeks in the butter or oil until softened. Add the carrots, potatoes, spices, stock and water. Bring to a boil, reduce heat and simmer until the veggies are very tender. The time depends on the size you cut the veggies. Figure somewhere about 20 minutes. Remove from the heat
Carefully puree the soup. The easiest way is with a stick or immersion blender, because you can puree it right in the pot. If you do it in the blender, be very careful not to fill the container any more than 1/3 to 1/2 full, because when you puree hot foods it releases a lot of energy which translates into a really big, hot, dangerous mess as steaming food explodes all over the kitchen. (All right, so much for the disclaimer.)
Once the soup is pureed, taste it for seasoning. Add salt and/or any more spices. Add the 1/2 & 1/2 if you wish, heat, but don’t boil, serve and enjoy.