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
- 1 cup milk
- 1 cup yogurt or buttermilk plus a little honey
- 1/2 pint heavy cream
- 3/4 cup sour cream
- 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.