People are often surprised that we grow carrots-not sure why. Folks may envision carrots being difficult to grow or just not on the sphere of their garden reality. The fact is we grow a lot of carrots. This past season we sowed close to 2000 seeds, that does not necessarily equate to 2000 carrots, but it does mean our garden has an abundance of carrots.
Fresh carrots are very crisp with a youthful taste which means it is going to take very little to make it taste fabulous in a simply prepared carrot soup. These vibrant orange vegetables also provide a maximum amount of nutrition-high in fiber, loaded with Vitamin A (beta-carotene), and almost zero calories. Note: I do recommend purchasing organic carrots, common store bought carrots are loaded with pesticides and chemicals.
This soup is easy to prepare and is beautiful as a starter soup, to a good meal or a bowl for lunch with a tossed green salad. Proof that simple is often best.
2-lbs or approximately 5 cups sliced, clean carrots
1 medium onion, chopped
2 tablespoons sweet cream butter
4 cups chicken or vegetable stock
2 teaspoons grated ginger (optional)
3/4 cup orange juice
1/2 cup whipping cream
salt and pepper
1. In a 6-quart pan, over medium high heat, add the butter, and onions, stirring often, until onions are soft. Add carrots, ginger, broth and orange juice. Cover and bring to a boil. Reduce heat and simmer until carrots are tender.
2. Remove from the heat and transfer to a blender only filling half-way, do it in batches if necessary. Cover the blender, and hold a kitchen towel over the top, puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a bowl and add salt and pepper, to taste.
3. Ladle into bowls, and garnish with a dollop of sour cream.