With this cold weather, I can't help but just want soup all day long. This soup is a bowl of sweet/savory comfort - the sweetness from the carrot is perfectly complimented by the tomato and the mild garlic addition. Enjoy!
Cook Time: 30 minutes
Total Time: 45 minutes
Serves 4
Total Time: 45 minutes
Serves 4
Ingredients
*3 cups baby carrots, sliced in half lengthwise
1 large Roma tomato
3 garlic cloves, halved
3 garlic cloves, halved
4 cups water
2 tsp Herbs de Provence OR 2 tsp Sage (depending on the flavor you want)
Salt
Pepper
Optional: 1/4 cup light cream (to make the soup extra rich and creamy)
Garnish
1/4 cup freshly grated Parmesan cheese
Garlic/Herb croutons
A few snips of chives
1 tsp extra virgin olive oil (per bowl)
Garnish
1/4 cup freshly grated Parmesan cheese
Garlic/Herb croutons
A few snips of chives
1 tsp extra virgin olive oil (per bowl)
In
a deep soup pot toss in all ingredients except the herbs, salt, pepper and optional ingredient. Bring to a boil and then reduce heat to a
simmer. Place a lid on pot and simmer vegetables for 25-30 minutes. After about 25
minutes test a baby carrot to see if your soup is ready – you should be
able to slice right through the carrot without any effort. If so,
remove soup from heat and if the carrot isn’t quite ready, simmer for an
additional 5 minutes. Allow soup to cool for 10-15 minutes. Transfer
to a blender and puree the vegetables. I used my Vitamix and blended the soup for 5 minutes to create a really rich smooth texture. Pour
soup back into pot and stir in your choice of herb, salt and pepper to taste (Optional: You
may add
cream at this step if desired). Serve in a bowl with your choice of garnishes.
*Note: I used baby carrots in this recipe since they are already peeled to save myself time.
*Note: I used baby carrots in this recipe since they are already peeled to save myself time.
