Creamy Carrot Soup

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This Creamy Carrot Soup is a completely different experience from the Curried Carrot and Apple Soup I cooked up last week.  This Creamy Carrot Soup is satisfying much in the same way as the Homemade Creamy Tomato Soup I enjoy so much.  It's simple.  There's just enough potato in it to mellow that earthy carrot flavor that can be off putting at times.  Even though I love carrots, I have to admit that carrots are not always delicious cooked just any old way.  And because carrots come with different levels of sweetness and earthiness, they are often lumped into one "I don't care for carrots" category from those that are indifferent to eating them.  Some carrots are not all that great. And if you've purchased a bag that doesn't possess you favorite flavor, well then, what can you do?
Make this soup.

I genuinely like this soup. Period.  The first time I tasted it, before adding the cream, I knew I could have eaten it just like it was, anytime, anywhere.  With a crusty slice of buttered toast, maybe Parmesan toast or garlic toast, on the side.  It could be spiced up or left alone.  Yea, this one is a natural, comfort soup that could stand the test of time.

HERE'S ALL THERE'S TO IT

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium-large potato, chopped
• 1 1/2 pounds carrots, chopped
• 2 teaspoons crushed fresh ginger root
• 4 cups chicken stock, warmed
• 1 cup water, warmed
• 7 tablespoon whipping cream or whole milk (see my Cook's Notes)
• 1/8 teaspoon dried nutmeg
• 3/4 teaspoon table salt
• 1/4 teaspoon fresh ground pepper

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth.  Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle. (not attractive)  Feeds 6 hungry folks with healthy 1 cup servings.

COOK'S NOTES

The ginger root adds a bright note to this soup, but if you don't have any on hand, don't sweat it.  This soup could please a crowd without it.

I planned to use this soup recipe for my make ahead lunches.  I figured the 7 tablespoons of whipping cream would not hold up to reheating and possible boiling in the microwave.  I didn't want to ruin the soup, SO... I divided it.  I measured out the soup and came up with roughly 6 cups.  Three cups received 3 1/2 tablespoons whipping cream - this half was the soup I would eat right away.  The remaining three cups of soup received 3 1/2 tablespoons whole milk- this half went into 1 cup portions and into the freezer for my made ahead lunches.  Milk can handle coming to a boil better than heavy cream.  I'll let you know later in the comment section how the soup held up through reheating.

This recipe was stirred from a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads.

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Soups; Includes Delicious Recipes for Appetizers and Salads

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