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Farmer’s Market Carrot Soup |
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Monday, 16 February 2009 |
The aromatic properties of well-grown carrots can be easily overlooked. Honing in on their natural sweetness, we tend to look right past their delicate herbal notes. But a fresh carrot from your own garden or from the farmer’s market will emit bright notes of caraway, lovage or fennel, it’s cousins in the herb garden. Nutmeg is a spice that contains some of the same aromatic compounds that carrots do. Try using a microplane grater to get the best flavor from whole nutmeg pods.
(Makes about 6 cups)
1 medium yellow onion, peeled and thinly sliced (about 1 1/2 cups)
6 tablespoons butter or canola oil or a combination
1 1/2 pounds pound fresh carrots, peeled and sliced (about 6 cups)
3 cups chicken or vegetable broth
2 teaspoons kosher salt, or to taste
1/2 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
1.) Put the sliced onion in a heavy soup pot with the butter or oil. Cook, stirring often over medium-high heat until the onions are tender and just beginning to brown, about 5 minutes. 2.) Add carrots and broth and bring the mixture to a boil. Cover and reduce heat to low. Let the soup simmer gently until the carrots are tender, about 15 minutes.
3.) Puree the soup with an immersion blender or in small batches in a standard blender. (If you use a traditional blender, cover the top of the machine with a kitchen towel so that the hot mixture does not splash out when the machine is turned on.)
Copyright, Greg Atkinson, 2009
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