Carrot Lover’s Soup for One

This was a quick lunch I made for myself on a day when I had to use up three carrots, since we’d got our organic veggie delivery the day before, and the old ones had to go. We froze a bunch of leeks after the previous organic delivery, so now I could just take one leek that was already cut in matchsticks out of the freezer, and add that to the cooking pot. I added cashews for a creamy texture and some garlic and lemon for taste, and these simple ingredients really brought the best out of my carrots.

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Making soup can’t get easier than this; I placed the ingredients in a pot, and cooked for 15 minutes. This batch makes one big bowl of soup, and would easily serve two as a starter. To make it a little fancier, I would garnish the individual servings with chopped cilantro, basil, or other fresh herbs.

Here’s what I had:

  • 3 medium carrots, peeled and sliced
  • 1 leek, cut in matchsticks
  • 1 big clove garlic
  • a handful of cashew nuts (about 1/2 dl I’d say)
  • water to cover
  • salt to taste
  • about 1 tablespoon freshly squeezed lemon juice
  • a little freshly ground black pepper

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I placed the carrots, leek, garlic, cashews, and salt in a small cooking pot, and filled it with just enough water to cover them. Now, I covered the pot with a lid, and cooked the soup for about 15 minutes, until the carrots were tender. I puréed the soup with our immersion blender until creamy, added about a tablespoon of freshly squeezed lemon juice (a few squeezes), and adjusted the saltiness. Then I poured the soup in a bowl, and crushed some black pepper to garnish.


4 Comments

  1. Posted January 15, 2008 at 04:47 | Permalink

    Oh lord. I love carrots so, so much. Sometimes I will have carrots for breakfast. Raw ones. I am not joking! I just love the flavor! I am so making this soup. I am not just saying this!!! I will now insert a pause, and then more exclamation points!!!!!!!

  2. Anni
    Posted January 15, 2008 at 11:17 | Permalink

    Cakespy – we eat raw carrots all the time! Mostly as a snack or “a salad” before dinner, but a carrot breakfast sounds like a great idea to me. Please let me know how your soup came out if you do try the recipe. Thanks for all the exclamation points!

  3. ilona
    Posted September 28, 2009 at 15:31 | Permalink

    Sorry for commenting on an old post, but I tried the soup today and it was delicious! I added a pinch of red chili powder for a kick and it worked out nicely. Had it with toasted wholemeal bread. I can imagine that this soup will make a cold, wintery evening feel much warmer.
    Thank you for an excellent recipe, will definitely make it again!

  4. Anni
    Posted September 29, 2009 at 10:11 | Permalink

    Ilona – thanks! It always makes my day when someone comments, no matter how old the post is. I’m glad you like the soup – it’s become a staple around our house by now!

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