Who knew carrots came in different colors? I didn’t until a recent trip to Trader Joe’s. I was surprised to see something other than orange carrots and of course intrigued with the thought of what I could do with them. A nice soup came to mind and I could only imagine what flavors the various carrots would produce.
Soups are one of those dishes that no matter what you throw into the pot it can come out all right. I have had a few failures when making soup (my first attempt at miso soup with rice noodles) but most of the time it works as long as the soup is full of flavor.
The carrot soup I created was a winner with the family using only a few basic ingredients. Keeping it simple also works. Especially in this case.
If you like carrots and you like soup, try bringing the two together for a delicious appetizer or meal. If you are willing to walk on the wild side, try mixing up a variety of carrots to brighten up your pot of soup.
2 lbs mixed carrots sliced
1 large onion diced
2 cups vegetable or chicken broth
1 cup water
½ cup heavy cream
¼ cup ½ and ½
1 tbsp salt
1 tbsp black pepper
1 tsp parsley
1 tsp smoked cumin
½ tsp cilantro
3 dashed hot sauce
1 baby hot pepper sliced thin (optional)
Place all ingredients in a large pot and cook over medium high heat for 30 – 40 minutes until carrots are fork tender. Turn off heat and puree carrots with an immersion hand blender or place in a blender and puree. Add cream and stir until well blended. Add a little more salt if needed. Garnish with fresh parsley.