I don’t remember ever making carrot soup, but a friend of mine made one a few weeks ago that was so good and sounded so easy, it inspired me to try one myself.
I consulted three or four recipes, looked in my fridge, and started cooking. Soups are great for experimenting with different combinations of flavours and ingredients. I like a thick, hearty soup for winter, so I usually go heavy on the vegetables, and light on the liquid. You can always thin out the soup later by adding water, a bit at a time.
I used baby carrots because I had them on hand, plus it meant less work (no need to chop them), and I used organic Royal Gala apples, my favourite variety. Apples are one of the “dirty dozen” fruits and vegetables most likely to be contaminated by pesticides, and I make a point of buying organic ones when I can.
The soup was flavourful and more than enough for the 10 people at my table on a Friday night a couple of weeks ago.
Here’s my recipe:
Carrot Parsnip & Apple Soup
1 tbsp. olive oil
2 cloves fresh garlic, minced
fresh ginger, grated
1/4 tsp. curry powder (or more to taste)
2 lbs. baby carrots (or 2 lbs, large carrots, cut in chunks)
1 lb. parsnips, cut in chunks
2 apples, peeled and chopped
7 cups water
2-3 tbsp. fresh chopped dill
1. Heat oil in large pot on medium high until one piece of onion starts to sizzle. Add garlic, rest of onion, fresh ginger to taste, and curry powder. Sauté two minutes.
2. Add carrots, parsnips and apples. Stir together with onion mixture, then add water.
3. Bring to boil.
4. Reduce heat, and simmer covered until vegetables and apples are soft, about 35 minutes.
5. Add dill, and cook five more minutes.
6. Purée with immersion blender.