Simple Carrot Soup

Cold days scream for hot soup and it seems you just can't find a good bowl of soup anywhere these days- it's so easy to make too so I wonder why this is? It's times like this I think I should open up a "soup bar" and solve this issue (at least in my neck of the woods!)




This recipe is based on one of Alice Waters' recipe from The Art of Simple Food, and it couldn't be any easier or simpler to throw together. It's up to you if you want to vary it by adding yogurt, for instance, or spice it up with jalapeño and cilantro even throw in some toasted cumin seeds.

Here is what I did:

Saute one onion, sliced thin, in 2 tablespoons of butter.

Cook over medium-low heat until translucent, about 10 minutes.

Add 1 pound carrots, peeled and sliced (about 3 cups). I added one sliced jalapeño here and some chopped cilantro.

Season with salt and cook for about 5 minutes to blend the flavors.

Add 4 cups of broth ( I used chicken, but you can use vegetable stock as well- water is not going to give it enough depth of flavor but you can use it in a pinch).

Bring to a boil, lower heat, and simmer for about 30 minutes until carrots are tender.

Cool off and puree in a blender.

Top with more cilantro and toasted cumin seeds.

Yield: about one quart

Yumm!