Inga's Indulgence

Monday, February 14, 2011

Soup's On

Spiced Carrot Soup   
Desperately trying to warm up on a cold day, I found myself going to my refrigerator for refuge. By juggling some ingredients that are always in my fridge and pantry, I was able to concoct a delicious, soul-warming soup.

A velvety blend of vegetables and bold, aromatic spices, this soup can be a light option (if that's what you need it to be) or a decadent, rich, robust, and incredibly satisfying option (if that's what you want it to be).

                                                                (Yield: 5-6 servings)

2 tablespoons canola oil
3 medium carrots, peeled & roughly chopped
1 parsnip, peeled and roughly chopped
3 medium leeks, (white parts only) roughly chopped
4 cloves garlic
6 cups chicken stock (you may use vegetable stock)
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 cup heavy cream
Salt and pepper, to taste
Chives, chopped (for garnish)

1.   In a medium stockpot, heat the oil briefly over medium-low heat, and add next 3 ingredients. Sweat vegetables for 2-3 minutes then add garlic, cumin, coriander, cayenne pepper, and curry powder. Stir to coat vegetables with spice mixture. Cook for another 2 minutes.

2.   Add chicken stock. When soup comes to a boil, skim off any foam that floats to the top. Reduce heat to low, and cover pot with lid. Simmer for 25-30 minutes until vegetables are tender.

3.   Remove pot from heat, and blend the soup with an immersion blender until completely smooth (you may also use a conventional blender). Once soup is blended, return to heat and add the heavy cream. Cook for another 5 minutes. Season with salt and pepper, and garnish with chives and a sprinkle of smoked paprika (optional).

1 comment:

  1. I bet this soup hits the spot on a cold day. I love warm, nourishing soups.