Thursday, November 3, 2011

Recipe: Carrot Soup

image from here

Last night I made some carrot soup with ginger and rosemary. It was really, really good. So much that my skin might be a little orange today because I ate so much. This recipe was incredibly easy and took about 30 minutes. The key was having the hand blender and the finely ground spices I got from the Spice House

1 lb bag of carrots, peeled and chopped into 1-2 inch pieces
1/2 acorn squash, peeled and chopped
1/2 large onion, peeled and chopped
1-2 cloves garlic
1/3 cup packed brown sugar
1/3 cup olive oil
1/2 cup sour cream
1 cup skim milk
1 tsp finely ground rosemary
1 tsp finely ground ginger
2 tsp kosher salt
1/2 tsp black pepper

Add chopped carrots and acorn squash to steamer and steam until tender. In a large pot, sautee garlic and onions with olive oil. Add steamed carrots, brown sugar, and squash to garlic and onions and puree with hand held blender until soft. Add sour cream, milk, and spices. Blend until pureed. Add fresh rosemary, scallions, or sour cream for garnish.

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