Cooking from Nourishing Traditions :: Carrot Soup

With a bout of the sniffles going around I knew it was only a matter of time before soup was requested- and so it was. Therefore I give you, by special request: Carrot Soup.

Carrot Soup (found on page 221 of Sally Fallon’s Nourishing Traditions) is a very simple  curry soup comprised of mainly carrots and onions. Because of this the broth plays a very important supporting role in rounding out the flavor so I really recommend using homemade broth.

The Recipe (serves 6)

2 medium onions, peeled and chopped

1 pound carrots, peeled and chopped

4 TLB butter

2 tsp curry powder

1 1/2 Qt chicken stock

1/2 tsp freshly grated lemon rind

1/2 tsp freshly grated ginger

sea salt and pepper (optional use of fish sauce)

piima cream

Saute the veggies slowly in the butter until very tender (about 45 min). Stir in curry powder. Add stock then bring to a boil and skim. Add lemon rind and ginger. Simmer about 15 min, covered. Puree. Check seasoning and serve topped with a dollop of cultured cream.

Simple. But it really does take about 45 mins ,over rather low heat, for the carrots and onions to become sufficiently soft without browning the butter.

So how was it?

Once again I have to give this recipe from Nourishing Traditions a good review. For a bit of perspective I’ll say 4 out 5 stars- and for a soup that’s basically carrots and onions that’s good! So why not 5 stars? Well I think it could use a bit more rounding out- maybe some butternut squash in addition to the carrots and onions?

The boys loved it- but they like both curried soups and carrot soup and soup in general- and that’s pretty much a requirement to enjoy this recipe. I will make this again although I will make a few adjustments, starting with adding some butternut squash. We’ll see where we go from there.

mossy_stone

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13 thoughts on “Cooking from Nourishing Traditions :: Carrot Soup

  1. Try Carrot and Coriander Soup for another VERY tasty version. We ate this in England all the time and it is a family fav. I have enough carrots to make this this week so it is going on the menu. 🙂

  2. Pingback: Hearth and Soul Hop with Premeditated Leftovers 3/6 | Premeditated Leftovers

  3. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.

  4. That dollop of cream on top looks so tempting! I haven’t heard of piima cream – will have to look into it. Thanks for linking up with Food on Friday. Cheers

  5. Pingback: It’s Autumn! Bring on the comfort food. | mossgrownstone

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