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Tuesday, July 19, 2011

Carrot Soup

Well, you aren't going to believe it, but it's another crock pot recipe.

Carrot soup seemed like the perfect thing for Meatless Monday.  And while I generally complain about crock pot recipes, this one from Family Circle didn't worry me.  My tired refrain is always too wet, too mushy but this is soup.  It's supposed to be wet and mushy, right?  No, I had bigger worries.  Mainly that I was gearing up to serve a large bowl of orange liquid to my picky 3-year-old.

He loves raw carrots and sometimes he'll enjoy cooked ones.  And he loves soup.  But carrot soup?  Hmmm.

Carrot Soup

1 medium onion, sliced
2 large cloves garlic, peeled and sliced
1 1/2 lbs carrots, peeled trimmed and cut into 3-inch pieces
1 box (32-oz) vegetable broth
2 tbsp brown sugar
1 1/2 tsp ground ginger
2 tbsp heavy cream
1/4 tsp salt
3 tbsp instant potato granules (for a thicker soup, if desired)

1. Scatter onion and garlic over bottom of slow cooker bowl.  Top with carrots.  Add vegetable broth and two cups of water.

2. Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.

3.  Uncover and stir in brown sugar, ginger and heavy cream, salt and instant potato granules, if using.  With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.

4. Transfer soup to bowls.  If desired, garnish with cashews and/or fresh cilantro.

The Verdict:  And the critic I feared most took a giant temper tantrum moments before dinner and never ate.  Sigh.

So let's move onto the verdict from the adult diners who ate between moments of familial insanity.  My husband and I both liked the soup, however, the blog will go on as we haven't blessed this the only food we'll eat for the rest of our lives.  In fact, while it was good, it wasn't great.  It lacked something.  More ginger for extra zing?  A little cumin for some kick?  More cream to smooth out the texture?  Not sure.  It was just a little too safe for my liking. 

I am definitely no expert on vegan cooking, but it's my guess that this dish could go vegan quite easily.  In lieu of the cream, a substitution of coconut milk or silken tofu could be added.  And shazam, no animal products.

This makes a pretty large portion of soup.  You can read this to mean that we'll be eating it again for dinner this week and the little guy will have to give his two cents eventually.  I'm thinking about selling it as bunny soup or something equally silly.  He's pretty sharp though; the fatuous food monikers don't really work with him.  We'll just have to wait and see. 

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