Monday, September 12, 2011

Moosewood Cookbook: Carrot Soup Recipe


As the birth of the newest addition to our family approaches, I find myself spending more and more time in the kitchen exercising my nesting talents.

This weekend my hubbie went a little overboard when carrots went on sale at our local grocery, and I was left with more of the orange veggies than I knew what to do with.

Enter the tried and true Moosewood Cookbook. My mom used it while I was growing up - and I am sure my daughter will say the same one day.

The result: DELICIOUS! If I do say so myself.


Carrot Soup from the 1977 edition of Moosewood Cookbook
  • 2 pounds peeled or scrubbed, chopped carrots
  • 4 cups stock or water
  • 1 1/2 teaspoon salt
  • 1 medium potato, chopped (optional, for heartier soup)
  • 3-4 tablespoons butter
  • 1 cup chopped onion
  • 1-2 small cloves crushed garlic
  • 1/3 cup chopped cashews or almonds
Choose one:
  • 1 cup milk
  • 1 cup yogurt or buttermilk plus a little honey
  • 1/2 pint heavy cream
  • 3/4 cup sour cream

Seasoning choices:
  • 2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
  • 1 teaspoon each of thyme, marjoram and basil
  • 1 teaspoon grated ginger

Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.

Sauté the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice.

Puree everything together in a blender until smooth.

Whisk in one of the dairy products.

Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.

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