You will LOVE this luscious, velvety soup on a cool fall or winter day! Carrots are one of the easiest and best things to grow in your backyard garden. One packet of carrot seeds yielded at least 80lbs of carrots for us this year in about a 6'x6' space, which saved us well over $100 not buying bags of baby carrots this summer. The trick is PATIENCE. They're not ready as early as some of your other garden veggies, but the great news is that insulated by the ground, they can be picked as you need them and well after frost or even the first snow. What you'll needStart by sautéing rough-chopped red onion and celery in butter or your preferred fat (I remind you, I love the smell of onions cooking in butter so that is usually my fat of choice of onions are involved). I say rough-chopped because you are pureéing it all later so it does not need to be pretty knife work, just make it easy and get it in there. Once somewhat soft, add in salt and pepper and some ginger and garlic. You can grate your own but I like to keep it easy and I think the pastes in the produce section are great for dishes like this. After a few minutes of sautéing, caramelization, and devine smells, you'll want to add just a bit of water to help you work the little brown bits off the pan. You'll then add in six full cups of water. Next carefully add in your carrots. I used 4lbs of carrot from our garden. I did not peel them because garden carrots have a very mild skin, but if using store- bought you will want to peel them and chop them slightly into similar sized chunks so they cook evenly. Also add in a spoonful of chicken base at this time. Cook for about 40 minutes partially covered until the carrots are soft. Now we blend! If you don't have a stick blender I HIGHLY recommend them. Great for soups, sauces and even blended drinks and smoothies you can make right in the glass for a single-serving. If you don't be a stick blender you can transfer to a blender or food processor, but be careful because you are dealing with a very hot liquid. Move the blender up and down (don't pull all the way out or you will have a hot mess!) until you blend all the chunks through. The finishing touch which significantly enhances the texture, mouthfeel and favor is the fatty part of one can of coconut milk. I spoon the fatty half off the top, leaving the clear liquid in the can. Taste as adjust salt and pepper as needed. Blend until perfectly smooth. Garnish with a little chopped cilantro and enjoy! So smooth and creamy! Sriracha also adds a nice kick. If you have any naan bread or leftover pizza dough, a little butter and cilantro on top makes a nice flatbread accompaniment.
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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