Snow falls ever-so-gently outside, a peaceful contrast to my purposeful cooking inside. My snow day began with the preparation of eight pounds of beef brisket to be braised in a wine herb sauce and then continued all day with carrot soup, roast chicken, cherry almond granola, homemade ciabatta and a tortellini turkey sausage soup for dinner. Like the blizzard which blows it’s fierce winds, my cooking hasn’t let up for a moment. The magical aromas flooding the house are the testimony to this blissful blizzard.
Though I’d like to share all of my recipes with you, since it’s certain to please many of you, I’ve chosen this velvety smooth vegetarian carrot soup. If you have a Vitamix blender you’ll take it to the next level of decadence. If not, it will still be deliciously superb. Serve it with homemade (or store bought croutons) for an added dimension of texture. I specified organic carrots since I’ve found them to be mush sweeter than non-organic but use what you’d like!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time | Passive Time |
| 30 minutes | 20 minutes |
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This creamy carrot soup will be taken to the next level of decadence with a blend in the Vitamix blender.
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- 2 tbsp olive oil extra virgin
- 1 tbsp butter
- 5 pounds carrots organic, peeled and cut into chunks
- 2 tbsp ginger root peeled, grated
- 5 cloves garlic peeled, mashed
- 2 whole onions peeled, diced
- 32 ounces vegetable stock
- 1 tsp kosher salt
- 1/2 tsp pepper freshly ground
- 1/2 cup light cream
- In a large soup pot, melt butter with olive oil. Sauté the onion, ginger and garlic for about eight minutes, stirring occasionally. Add the carrots and stock and bring to a boil. Turn heat down to a simmer and cook until tender for approximately 30 minutes. Turn heat off and let sit until cool enough to blend. If you have a Vitamix blender, now’s your chance to put it to the best use! Blend in batches until smooth and creamy. If you don’t have one, you can either use an immersion blender or traditional blender and blend until smooth. Transfer to a large pot and stir in the light cream. Serve soup hot with croutons.