Tuesday, March 1, 2011

Caramelized Carrot Soup

 Last week I used up a lot of the carrots we have been getting the past couple of weeks by making this Caramelized Carrot Soup.  I am sorry I am just now posting this . . . most of you have probably eaten your carrots by now.  Hopefully you can use this as a resource next time we get carrots!

We really enjoyed this soup.  Although, in true Cindy fashion, I made it WAY too spicy.  I don't know if I'll ever learn.  Kim posted another Carrot Soup recipe here, which also sounds awesome.  Next time give one of them a try . . . they won't disappoint!

I served this soup along side a grilled chicken salad, using up lettuce, tomatoes, and the rest of the carrots . . . a good, simple salad like this is among my very favorite things to throw together from the baskets we get.  I could eat a salad every meal of the day!

Caramelized Carrot Soup

2 Tablespoons canola oil
3 cups thinly sliced onions (about 1 1/2 large onions)
2 Tablespoons sugar
1/4 teaspoon ground pepper
2 Tablespoons fresh ginger
10 carrots (about 1 1/2 lbs)
1 medium to large sweet potato
5 cups chicken broth
1 cup half and half (I used fat free and we thought it tasted great)
1/4 teaspoon cayenne pepper  (I used 3/4 teaspoon and it was way too hot for me!)

1.  For caramelized onions, heat the oil in a large skillet over medium heat.  Add onion, sugar, and black pepper.  Reduce heat to low and cook covered for 30 minutes, stirring two times.  Add ginger, cook uncovered for another 20-30 minutes, stirring occasionally, or until the onion is golden brown. 

2.  Peel the carrots and sweet potato and cut into one inch pieces.  In a large soup pan combine the chicken broth, carrots, and potato.  Bring to a boil.  Once boiling, reduce heat and simmer covered for 40 minutes.  Add 2/3 of the onion, saving the rest to top the bowls of the soup with.  Puree in a food processor or blender until smooth.  Add half and half and heat through.  Season to taste with salt and pepper.

***Recipe source:  My dear friend, Cat P. gave this recipe to me in a recipe box my sweet Grandmother put together and gave to me at my bridal shower.


Speed Reader said...

This soup was AMAZING!!! I had carrots and sweet potatoes laying around (along with the rest of the ingredients) that I was sure I wouldn't use, so I went ahead to made it just to see how it turned out. FANTASTIC! Super Yummy and so creamy, even without the half-and-half. And it freezes/reheats really well.

Anonymous said...

Thanks for your recipe! Loved the addition of sweet potato. I used it as inspiration for my carrot and sweet potato soup posted on Cooking Ripe!