Saturday, January 26, 2013

Carrot Soup

Getting over the flu? Trying to boost your immune system? Do you have a fridge full of leftover carrots? Or are you just looking for a warm and soothing meal for those cold winter nights? If you answered yes to one or all of the above questions (like I did), then try some of my rich, milk-less carrot soup. It's sweet, spicy, healthy, and very addicting.

I make it with chicken broth, but use vegetable broth to make a yummy vegan soup. This recipe calls for garlic olive oil, though a teaspoon of minced garlic thrown in at the end will work just as well. Make sure to add one or two teaspoons more butter or oil to the saucepan. I recommend using a food processor for this recipe to get the smoothest consistency.


2 teaspoons garlic olive oil
2 tablespoons Smart Balance Light Buttery Spread
1 teaspoon curry powder
1/8 teaspoon red pepper
dash ground ginger
dash sea salt
dash black pepper
1/2 yellow onion, chopped
2 1/2 cups raw carrots, peeled and chopped
3 cups chicken or vegetable broth

1. In a 6 quart saucepan, heat Smart Balance over medium low until melted. Add garlic olive oil and stir to combine. Add onions, carrots, curry powder, red pepper, ginger, salt and pepper and stir to coat, cooking until the onions are tender, about five minutes.

2. Add chicken stock, stirring to blend. Bring soup to a boil, stirring occasionally.

3. Once boiling, reduce heat to simmer, cover and cook for 15 minutes. Carrots need to be soft enough to puree. Remove from heat and prepare food processor.

4. In a food processor, ladle a small amount of soup from the saucepan at a time. Puree each batch for at least 20 seconds. Use a spatula to scrape out the pureed carrot soup into a fresh saucepan. It will have a smooth, creamy consistency and a bright orange color.

5. Heat the pureed carrot soup over medium heat until hot, then it is ready to serve. To make a thinner consistency, more chicken broth can be added after the pureeing process.