Friday, January 30, 2009

a good use for carrots

as you know, there are always carrots in this house because there are always carrots in our organic veggie box. for lunch today, i had no more leftover spaghetti, so i decided to put some carrots to good use and make a tasty soup.

carrot ginger apple soup

1 medium onion, sautéed
8 large carrots, peeled and diced
1 large parsnip, peeled and diced
2 oranges, freshly squeezed
1 apple, diced
1 hunk of fresh ginger, peeled and chopped
1 liter veggie boullion

sauté onions until translucent in a good, fragrant olive oil, add carrots, parsnip and apple, sauté a few more minutes. add orange juice and boullion. cook until carrots and parsnip are soft (20 minutes or so). blitz with a hand blender. top with a dollop of creme fraiche and a sprinkling of finely-chopped curly kale (that's what i had around, basil or even sage would do just as well).

although i'm trying to make more vegetarian food, there were a couple of pieces of bacon on the counter from the other day, so i crumbled them on top. it was wonderful.

i would normally lean towards putting a bit of cream in, but it was so velvety even without it that i left it out. and didn't miss it at all.


Lynne said...

the soup looks amazing.... but are you sure that's bacon on top?

julochka said...

hi lynne--the picture here doesn't show the bacon--that's red curly kale on top. i found the bacon after i took the pic, crumbled it up and put it in, but didn't photograph it. :-) i can recommend the bacon.