Carrot Soup

I have been asked about Carrot Soup. Yes, it is a real dish and one that I have experienced.

My Aunt Dorothy was an adventurous cook who was always trying different combinations and had several fails, like Tuna Pizza and Beet Jello. When she presented Carrot Soup, I was skeptical and anticipated another dish we had to discreetly dispose of when she wasn't looking. To my surprise Carrot Soup turned out to be delicious.

Considering Annie the Porcupine's vegetarian preferences and fondness for Carrot Cake, serving homemade Carrot Soup at their favorite restaurant stop on the way to Granny and Pappy's was a perfect fit. While not a daily menu item, it became a special treat that added to her fond memories. If you are curious to recreate this soup, here's the recipe:

Ingredients

1 Pound of Carrots Peeled (I use baby carrotws0

1 Onion, Finely chopped

2 Cloves Garlic, minced

1 Potato, Peeled and diced

4 C Vegetable Broth

1 t Cumin

½ t Coriander

Olive Oil

Salt and Pepper to taste

Instructions

1.Preheat Oven to 425 (line baking sheet with foil)

2.Toss Carrots with Olive Oil, Salt and Pepper

3.Roast for 15 – 20 minutes

4.While carrots are roasting, heat large pot with a T of olive oil.

5.Add onion and garlic, sauteing until soft.

6.Add potatoes and saute for 5 minutes.

7.Add roasted carrots

8.Pour in Vegetable broth, cumin, coriander, salt and pepper and bring to a boil.

9.Simmer until soft (about 15 to 20 minutes)

10.Use immersion blender to puree the soup until smooth. (You can use a regular blender but will have to do it in batches).