As promised…although, I’ve been later than I meant to be, getting this to you. Aaah, how time flies when you’re… What have I been doing that delayed this? Let’s see. There’s work, tending to the garden (which I hope to tell you more about in a future post), we just had a shed built, the roof repaired…it’s crazy how life never seems to slow down. Anyway, enough excuses, time for the recipe!
This soup was something I served for my Mom’s birthday dinner. During this past winter, I sort of went on a soup craze, and made a lot of soups. (Of course, now we’re really exiting “soup” season, so this post is a bit late) This was one I “invented” with leftover steamed carrots. The first time I made it, I didn’t really measure, I just sort of dumped and tasted. (confession: I do this a lot when I’m cooking.) When we sat down to eat it, it was pretty good! So I wrote down my measurement estimates for the recipe, and promised myself to re-try it and measure, so I could share with you…and here we are! This soup is deliciously creamy, but in fact does not contain cream. (You can always drizzle a bit of cream over to garnish, if you desire) It’s great as a starter for a multi-course meal, or alongside a salad or sandwich for a great lunch or dinner.
12-15 medium carrots, peeled and chopped
3-4 c chicken stock
½ t grated ginger
3-4 T honey
2 T unsalted butter
½ t fresh thyme leaves
½-1 t garam marsala
Salt and pepper
Put the carrots, chicken stock, ginger, honey, butter, thyme leaves, and garam marsala into a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until carrots are soft. Remove from heat. Puree in batches in a blender, or use a stick blender to puree until smooth. Add additional chicken stock as necessary to obtain the proper consistency. (It should be a thick, creamy soup, coating the back of a spoon.) Add salt and pepper to season. Place back over heat to warm to a simmer. Serve in shallow bowls, sprinkling lemon juice over soup as garnish.