Eat Your Veggies: Carrot Soup Makes it Easy
Bright flavors and colors distinguish this garden-fresh soup.
Quick, name an orange vegetable. Although some of you may have said pumpkin, butternut squash or sweet potato, I suspect most of us went with the carrot. It wasn’t always that way. Carrots can still sometimes be found in their original shades of white, purple and red, but many scholars doubt that the now ubiquitous orange carrot even existed until the 16th century. A combination of the original colors likely produced the orange we know today and some credit the Dutch for its widespread cultivation, possibly in homage to William of Orange, who led the Dutch to independence.
Whatever its path to orangeness, the color is driven by an abundance of beta-carotene within. Also chock full of minerals, vitamin A and antioxidants, this is one nutritious taproot. What better way to enjoy this nutritious wonder than in a sweet, smooth and succulent soup. And a tip of the hat to the Dutch for a color that brings a little ray of sunshine to a cold and gloomy day.
- 2 tablespoons butter
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 1/3 cup chopped cashews
- 6 cups carrots, peeled and chopped
- 4 cups vegetable broth
- 1 1/2 teaspoon salt
- 2 cups potatoes, chopped
- 1 teaspoon grated ginger
- 1 cup whole milk
In large pot, saute onion, garlic and cashews in butter until onions are translucent.
Add carrots, broth, salt, potato and ginger.
Bring to boil, then reduce heat to simmer 20 minutes.
Puree with immersion blender or in batches in a conventional blender.
Whisk in milk.
Add salt to taste before serving.