There are times, when you wake up during the winter, and the morning is all tucked in in some kind of melancholic atmosphere. There is no snow, no wind, birds calmly sit on their tree branches, and the sky is all dressed up in some kind of mono grey cloud-coat. And that is exactly the main thing for this kind of days. There is no sun… Well, in those days I like to make this simple, creamy and delicious carrot soup to cheer everybody up.
And all that you need for this soup are few ingredients that can always be found in your kitchen, it is done in almost no time, and when you serve it in your plate, it resembles the sun, and when you taste it, you can almost feel the sun ray magnificent energy that the carrots gathered during the summer.
I assume, that the basic carrot soup recipe was prepared since ancient times in almost each country in the world, and that idea of a carrot soup did not change much since then, but the small variations of the soup with some additional ingredients that each cook makes is the stuff that makes each carrot soup familiar to our taste buds, and yet unique at the same time.
For the success of this soup is of course important the carrot quality. So, you should purchase the best carrots you can find. If you purchase the organic baby carrots, which would be just perfect, you would not have to peel them, just scrub them with the vegetable scrubber and place them right into the pot. Of course, the regular carrot from the market does the work too, but make sure that they have nice sweet taste.
I have just one more thing to add – this dish is so tasty, that it deserves its place on your table not only during the cold months, but throughout the whole year. Only, when it is hot outside, set this soup in a refrigerator for an hour or so to cool, and then enjoy it…
- 4 bigger or 8 baby carrots
- 1 onion
- 1 parsnip
- 2 tablespoons vegetable oil
- sea salt
- ¼ teaspoon pepper
- 1 teaspoon curry powder
- pinch of ginger powder
- pinch of chili pepper / cayenne powder
- juice from orange
- vegetable scrubber / peeler
- larger soup pan
- wooden spoon
- larger pot
- Cut the carrots and parsley and mince onion.
- Heat the oil in a vegetable pan; add onion and sauté for a few minutes, until translucent.
- Add carrots and parsley into the pan and sauté for additional 5 minutes, then cover it with water. Put the lid on the vegetable pan, bring to a boil and simmer for 5 to 7 minutes. Turn off the heat and let it rest for 15 to 20 minutes. Now pour the mixture into the blender and puree it until smooth. Pour the pureed mixture back into the pan, slowly add water, to achieve desired consistency - I add about 4 cups / 1 liter of water for a nice, thick texture.
- Put the pot back over medium heat. Bring it to a boil, adding pepper, curry, ginger and red pepper powder. Add the salt carefully at the end.