I've been on this kick lately. It's a carrot thing. Every time I have some stray carrots hanging out in my fridge I feel a compulsion. A need to make something beautiful. It's the same thing over and over.
That something is soup. Carrot soup. So simple, so lovely, so much the very essence of the self-same vegetable. I have Jennifer to thank.
I mean, it's so simple. A bunch of carrots, an onion or shallot, a dab of Dijon mustard and good stock - vegetable or otherwise. Then, if you're feeling really indulgent, a good slug of cream.
It's my new favorite thing. A little breath of spring in the middle of a cold, cold winter. So bright and so, so... carrot-ty! I find myself smiling just thinking about it. It's so much more than the sum of it's parts. Add slice of toast with a good smear of goat cheese and you have the perfect afternoon meal.
Carrot Soup, adapted from "Last Night's Dinner"
1 tsp olive oil
1 tsp butter
1/2 medium onion or large shallot
1 lb. carrots, peeled and rough chopped
1 Tbs. dijon mustard
4 cups vegetable or chicken stock
1 tsp. apple cider vinegar
Heat olive oil and butter in large stock pot over medium heat.
Add shallot and a pinch of salt and pepper, cook until soft and transluscent.
Add carrots and cook for about 5 minutes.
Add mustard and stir to combine.
Add stock and turn up heat to high. Bring soup to a boil and turn heat to low.
Simmer until carrots are soft and falling apart.
When carrots are done, transfer all ingredients to a blender or food processor and blend until very smooth, about 3 minutes.
Return to stock pot and turn heat to low. Add apple cider vinegar.
Taste and adjust salt and pepper to taste. I like to keep it on the simple side with little salt and a little extra pepper.
Add a splash of cream or whole milk if you like.
Enjoy with a green salad, grilled cheese or toast spread with goat cheese or hummus.