For the last two weeks my veggie box has contained a huge bunch of lovely carrots. I love carrots, and not just because they can help you to see in the dark!
What’s that you say? My mother was lying??? Say it ain’t so!!!
Anyways, I digress . . . Carrots are one of my favourite vegetables, right up there with potatoes, which by the way they have had in the box as well.
I do have quite a lot of carrots that need to be used up and so yesterday, as the weather was kind of cool and breezy (what happened to July?), I decided to make us a tasty soup for our supper, which used up a good lot of those carrots and some of the potatoes and onions too!
This was lovely and full of flavour, quite unlike any other carrot soup I have eaten in the past. In fact, if I hadn’t known there were carrots in it because I made it myself, I would have been hard pressed to define exactly where that elusively delicious flavour came from . . .
Note, if you use vegetable stock in this, it becomes Vegetarian.
Crecy is a small town northeast of Paris, where the carrots are said to be some of the tastiest in the world. Make sure you use a strong chicken or vegetable stock for this tasty soup!
2 TBS butter
1 medium onion, peeled and coarsley chopped
1 large clove of garlic, peeled and minced
1 small potato, peeled and coarsely chopped
2 cups sliced carrots
3/4 cup chopped tomatoes
1/4 cup basil leaves shredded
2 1/2 cups of Chicken or Vegetable broth
1 tsp salt
dash of Tabasco sauce
freshly ground black pepper to taste
1 TBS fresh lemon juice
Melt the butter in a large saucepan. Add the chopped onion and garlic and sweat over low heat until nicely softened, without browning. This should take some 5 minutes or so. Add the carrots, potato, tomatoes, and basil. Pour the stock over and add the salt. Season to taste with some pepper. Bring to the boil, then reduce the heat and allow to simmer, partially covered, for 40 to 45 minutes. Remove from the heat at the end of the simmering time and puree with a stick blender, or if you don’t have one, puree very carefully in very small amounts in a regular blender. Add the Tabasco sauce and lemon juice. Serve hot.