Friday, March 24, 2017

Browned Butter Carrot Soup

Carrots aren't high on my list of favorite veggies (those would be beans, corn, and potatoes).  I like home garden carrots but so many of the ones at the story are either mutant baby carrots (which I don't like) or don't have a great flavor as they are so water laden. I do buy them for stews, so sometimes I end up with a mostly full bag about to spoil. So I make carrot soup.

I actually like this better than just the carrots and could eat it regularly (and it's less than 200 calories a cup and SO creamy.)

Browned Butter Carrot and Sage Soup

2 Tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
handful of fresh sage (leaves only, and washed)
5 cups chopped carrots
1 and 3/4 cups water
4 cups reduced-sodium vegetable broth (or use chicken or vegetarian "chicken" broth, both also good)
3/4 cup reduced fat half-and-half
dash of salt and white pepper to taste

Heat butter in a Dutch oven and heat until it's starting to brown and go frothy. Add sage and cook until starting to crisp up, remove with slotted spoon.  Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in carrots. Add water and broth; bring to a lively simmer over high heat.

Reduce heat to medium and gently simmer until the carrots soften (25-35 minutes).  Cool 10 minutes minimum (so you're not pureeing piping hot liquid) then puree the soup a cup or so at a time in a food processor or blender until smooth.  Stir in half-and-half and salt and pepper, return to saucepan and heat on low until warm. Garnish with a few croutons and a sprig of fresh herb of choice.

Vegan version:
Use olive oil instead of butter.

Instead of cream, omit the onion and make a "creme" substitute out of roasted onions (it's really amazing, not tasting exactly like cream but with the same texture and depth to add to recipes). If you don't do onions and can eat soy, blend tofu and water in a 1/1 ratio to make a "cream".

Veggie "Cream Substitute:
Makes 3/4 to 1 cup

3 large sweet onion
Salt, to taste
Lemon juice, to taste
Olive oil, to taste

Coat the onions lightly with extra virgin olive oil, and roast them at 400º F in a pan that's not a lot bigger than they are until they are very dark on the outside and molten soft on the inside—the insides should not have taken on any color. That's about 45 minutes in my oven. Let cool. Once they have cooled, Remove the peels, and add the onions into a blender. Blend until very smooth, about 3 to 5 minutes. Finish by adding salt, freshly squeezed lemon juice, and olive oil to taste, then blend 20 to 30 seconds more. Adjust seasoning if necessary. Use as you would cream to finish a dish. Will keep in the fridge for 3 days and in the freezer for a couple of weeks.  Great to make mashed potatoes with for vegan friends.

1 comment:

  1. This make shock you but when I make butternut squash soup I use yogurt in place of the cream. And of course the shocking part is that I make soup lol!!



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