I love vegetable soups, especially on a chilly winter day. Quick and easy, and a great use of those veggies that have lost their crunch. Carrot is a staple, but using the base of stock, veggies, and spices blended into a creamy, delicious soup, the possibilities are endless. Experiment with all those beautiful, in season vegetables that catch your eye at the local green market, paired with different spices to put a spin on each new meal. I’ll post more variations soon as well. Enjoy.
2 bunches (about 2lbs) – scrubbed, chopped carrots
4 cups home made Soup Stock
1 tablespoon Olive Oil
1 tablespoons home made Butter
1 medium yellow onion – chopped
2 cloves garlic – crushed
1/2 cup almonds – chopped
1 ½ teaspoons Cumin
Salt & Pepper
Goat Cheese – crumbled
Home made Kale Chips
In a large pot, on medium heat, sauté onion, garlic and nuts in the butter/Olive Oil until onions are clear.
Add carrots, stock, salt, pepper and cumin. Cover and cook over medium heat for 15 minutes or so, until carrots are soft.
Turn heat off and let soup cool to room temperature.
Puree the soup in a blender. This will be done in several batches (fill blender no more than half full) to avoid a mess. Transfer each batch once pureed, to a large bowl. When all batches are done, blend with a spoon to get a uniform consistency.
Garnish the soup with Kale Chips and crumbled Goat Cheese