If you like to store a “winter keeper” carrot, as so many gardeners do, this recipe for a sunny carrot soup is a great way to clean up last season’s vegetables and prepare for the new season. This recipe remains vegan without the crème fraîche dollop, but is equally good both ways.
Laura Cabot, Laura Cabot Catering, Waldoboro
2 Tablespoons olive oil
2 pounds carrots, scrubbed and sliced
1 large russet potato, peeled and chunked
11 large white onions, peeled and diced
1 peeled garlic clove, crushed
2 stalks of celery, rough chopped
4 cups vegetable stock
1 Tablespoon lemon juice
A drizzle of honey, salt and pepper, a dash of smoked paprika
Crème fraîche and chopped parsley to garnish
Heat oil in a heavy bottom soup pot over medium heat. Add the carrots, potato, garlic, onion, and celery and sauté together. When half cooked, cover with stock. Add salt and pepper to taste, cover, and simmer until vegetables are quite soft.
Purée with an immersion blender until smooth, correct seasonings, and add the honey and lemon juice. Thin, if needed, with more stock. If you are not vegetarian, chicken stock adds to the richness.
Ladle into bowls and top with crème fraîche and chopped parsley, if desired.
This soup improves by the second day, so make it ahead for an easy family supper.
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.