1 TBSP olive oil
2 cups carrots, sliced
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped (red or scallion)
1 medium russet potato, peeled and quartered
2 cloves garlic, minced
2 14.5 oz. cans of vegetable broth (may substitute chicken)
1/2 cup heavy cream
1 tsp cumin
nutmeg, cayenne garlic powder & black pepper, to taste
In a large sauté pan, cook onion until translucent. Add carrots, bell pepper, potato, garlic, cumin and other spices along with broth and simmer for 30-45 minutes, or until vegetables are tender. Transfer in batches to a food processor or use hand blender to puree soup. If using a food processor, return soup to pan and add heavy cream. Warm over low heat for another 5 minutes. If using hand blender, add heavy cream after and cook on low for an additional 5 minutes.
I prefer the use of a hand blender because it makes for much easier cleanup. It’s the same thing I use for my tomato sauce. Just take caution when using so you don’t spray yourself with soup in the process. (It happens!)
This is the basic recipe for carrot soup. I added a dollop of cream on top when serving to lure my daughter into eating it, though it was to no avail. She only likes her carrots in cake form. But you can see how easy it is to add or delete ingredients and fine tune the flavors for your taste buds.
Personally, my next batch will be curried, while yet another batch will include sherry, tomatoes and thyme to create a lobster bisque feel. No matter how you prepare yours, you will fall in love with this one. Perfect for summer or fall!