'Tis the season I get too lazy to cook for myself every night. And despite the fact that global warming has given us a balmy New York holiday, it just doesn't seem like Christmas without burning your tongue on hot chocolate or spilling a steaming bowl of Soup in your lap (I've had a rather klutzy time lately).
So after opening all the windows in my apartment and turning the fan on full blast, I revved up the stove, played Wham!'s "Last Christmas" on repeat and made an industrial-sized vat of cream of carrot soup that'll last me through at least a week of laziness.
It took minimal effort, and barring an apparent leak in my blender that splattered an orange massacre all over the walls of my kitchen, it went off without much of a hitch. Flavored with fresh ginger and curry, the carrots turn into a creamy broth that's enriched with a little heavy cream. The flavor is both warm and bright, and so is the stain it leaves on your kitchen walls.
So unless you've got a homicidal blender, you should give this one a whirl.
Cream of Carrot Soup
The Joy of Cooking
~ 6 cups
Heat in a soup pot over medium-low heat until the butter is melted:
1/4 cup water or stock
1 Tb unsalted butter (optional)
Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes:
1 medium onion, coarsely chopped
1 Tb minced peeled fresh ginger
1/2 tsp curry powder
Stir in:
4 cups chicken stock
1 cup fresh orange juice
1 1/2 pounds coarsely chopped carrots
Bring to a boil, and simmer for 15 minutes. Puree the soup, adding 1/4 - 1/2 cup heavy cream and salt and pepper to taste.
Simmer briefly. Ladle into warmed bowls and serve.
So after opening all the windows in my apartment and turning the fan on full blast, I revved up the stove, played Wham!'s "Last Christmas" on repeat and made an industrial-sized vat of cream of carrot soup that'll last me through at least a week of laziness.
It took minimal effort, and barring an apparent leak in my blender that splattered an orange massacre all over the walls of my kitchen, it went off without much of a hitch. Flavored with fresh ginger and curry, the carrots turn into a creamy broth that's enriched with a little heavy cream. The flavor is both warm and bright, and so is the stain it leaves on your kitchen walls.
So unless you've got a homicidal blender, you should give this one a whirl.
Cream of Carrot Soup
The Joy of Cooking
~ 6 cups
Heat in a soup pot over medium-low heat until the butter is melted:
1/4 cup water or stock
1 Tb unsalted butter (optional)
Add and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes:
1 medium onion, coarsely chopped
1 Tb minced peeled fresh ginger
1/2 tsp curry powder
Stir in:
4 cups chicken stock
1 cup fresh orange juice
1 1/2 pounds coarsely chopped carrots
Bring to a boil, and simmer for 15 minutes. Puree the soup, adding 1/4 - 1/2 cup heavy cream and salt and pepper to taste.
Simmer briefly. Ladle into warmed bowls and serve.
