Hi, I’m Lisa Wilson with Nourished LLC, were working on root vegetables today, we’re having a lot of fun in the kitchen and were moving on to our carrot soup.
Now I’ve actually serve this carrot soup to guess as an appetizer and they love it, it taste like a gourmet soup and they never know how simple it is but I’m going to show. So let’s take a look. I have our pan warming, I’m going to go ahead and add some butter. Again you want to get a real high quality butter, an organic butter of course.
We’re going to start with our onion about one sweet onion right into the pan, I will go ahead and just start to stir this. We’re going to cook these onions, I don’t know, three to five minutes until they’re translucent. Now you won’t be able to detect that there are any onions in the soup. It’s just going to add to the over all sweetness to the soup but it gives it a really rich flavor.
So it has been a few minutes, our onion is cooking nicely. I’m going to ahead and add the carrots. Now carrots are going to need a little bit of moisture in order to get soft. So once I get them stirred around, I’m going to ahead and add a little bit of chicken stock which I’ve had on my stew for the last 24 hours. Making your own chicken stock is really one of the secret ingredients to almost all winter dishes, chicken or beef stock or lamb stock.
Now the carrots are going to be able to absorb a lot of that moisture, then it really make them soft and tender. So, what we’re going is just let them go to work, we’re going to cover and just let them simmer about 10 or 15 minutes and then we’ll check back and move on.
Okay, so our carrots and our onions are nice and soft. So at this point were going to put them into the food processor, now if you have an immersion blender for this, even better. Okay, we’ll be nearly as messy if you have an immersion blender, okay, there we go into the food processor. Put the lid on actually, I need to go ahead and add my caraway, I went, and I ground them earlier in a mini food processor.
So you can kind of go ahead and smell, oh they smell incredible, I love caraway. But if you don’t want to put caraway at this point you can add some freshly grated ginger, you can add some orange juice with the zest of orange right in there to make an orange carrot or an orange ginger soup, both are amazing.
We’re going for caraway today. Now I’m looking for a real fine, fine texture a real nice consistency so I’m going to continue to add a little bit of stock as I’m pureeing. Okay, I’ll let that go for about a minute I think it’s going to be perfect, it has a beautiful consistency, exactly what I’m looking for, I’m going to put that back into the pan add a little of more stock and a little bit of coconut milk and then we’ll be there. We’ll just need a little salt and then we’ll give it a taste.
So here we go. So here we go back into our pan, isn’t that pretty, look at all the beta-carotene, I wish you could smell this, it’s smells amazing too. Here’s what I’m going to do, I’m going to go ahead and add a little bit of coconut milk and at this point I’m going to start with half a can stir that in. Now I already have about one cup of stock in there so now were just going for the consistency that you want, again this is personal taste.
So I’m going a little I would like it a little creamier, a little smoother. Now since this soup is pretty sweet, meaning we’ve got a sweet onion, we’ve got sweet carrots, we’ve got the coconut milk which is pretty sweet. In order to balance it out you really have to finish the soup with a nice sea salt.
So, we’re going to ladle it out right here and see what we’ve got. How easy was that? Ladle, pretty serving bowl, see you have little pieces of caraway, okay, and then we’re going to finish it with a little sea salt, a little more and finally, the best part give it a taste. It’s delicious, coming up next were going to spice it up with some spicy yams.