PERFECT FALL SOUP! CREAMY SMOOTH CARROT SOUP!

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We all know carrots contain vitamin A and you should include them in your diet to help promote healthy eyes. Slice a carrot in half crosswise and open it, you can clearly see an eye! You can actually see the pupil and the iris! Amazing! Carrots are filled with vitamins and antioxidants like beta-carotene which helps decrease the chance of vision loss especially in the elderly. The retina of the eye needs vitamin A to function. It is the leading cause of vision loss. Help keep your eyes healthy, slice a carrot thin and add them to salads, roast them until caramelized for a delicious side dish. Grate 4 to 5 peeled and rinsed carrots into a bowl and add crisp cold green apple slices, 1/4 cup of raisins, and walnuts! Toss everything together with 2 tablespoons of extra virgin olive oil and lemon juice, for a fresh, clean crunchy salad! Add to stews, sauces, chili’s, and soup! Speaking of soup you will be happy with this recipe even if you are not a carrot lover! This soup is smooth, creamy, extremely flavorful, and can be eaten piping hot or chilled! Enjoy, and welcome to Fall!

CARROT SOUP

6 TO 8 SERVINGS

INGREDIENTS

1/4 cup extra virgin olive oil

8 scallions rinsed, slice off the first 2″ inches of the green part and discard, chop coarsely

2 cups of leeks, read how to clean leeks below*

2 tablespoons of dry Sherry

2 lbs. of carrots, peeled, rinsed, and chopped into 1-1/2 ” pieces

1 teaspoon of kosher salt

2 quarts of chicken or vegetable stock

4 oz. of Cream cheese

DIRECTIONS

Heat a soup pot for 30 seconds on medium-high heat!

Add olive oil, scallion, leeks, and saute for 4 to 5 minutes until the onions sweat and start to caramelize

Add the Sherry and saute for 1 minute

Add the carrots and salt and saute for 2 to 3 minutes, add the stock and bring to a boil. Lower heat to a low boil until carrots are cooked about 20 to 30 minutes

To check if the carrots are done use a paring knife and if the knife slides through the carrots they’re done

Ladle in the soup into a blender, add the cream cheese and blend until creamy and smooth, about a minute

 

GARNISH

1/4 cup walnuts

3 stems of Italian parsley leaves pulled off

2 scallions sliced thin

2 tablespoons chopped chives

crushed red chili flakes as much as you want

4 to 5 tablespoons of olive oil or walnut oil, drizzle on 2-1/2 teaspoons over each serving

CLEANING LEEKS

*Using a large chef’s knife, slice off the root end of the leek.

Slice off the tough green top.

Slice the leek in half from top to bottom

Place both halves cut side down, then use a circular motion to cut the leek into thin half-moons.

Leeks generally have quite a bit of sand and dirt between the layers. To clean the leeks, place the half-moons into a bowl of cold water for 2 minutes. The dirt will settle to the bottom. Use your hands to shake loose any visible dirt, allowing any dirt and sediment to stay on the bottom of the bowl.

Scoop the leeks out of the bowl with your hands, place them in a calendar and RINSE ONE MORE TIME. Place paper towels on the countertop and add the leeks. Add more paper towels on top and pat dry, set aside.

 

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