I read cookbooks in bed. And this carrot soup is one such adaptation from a recipe I book marked en route to a deep sleep via the Kennedy Kitchen. Yes, those Kennedys. For this month's Recipe Redux, we were challenged to utilize antioxidant rich autumnal orange produce. Carrots, while not relegated to only fall recipes, are inexpensive, sweet, earthy and full of fiber. Prepare to deeply inhale the scent of deliciousness.
Dilled Carrot Soup (Adapted from The Kennedy Kitchen)
- 2 T butter
- 1 medium onion (white)
- 1/2 C dry white wine
- 1 1/2 C water
- 1 lb carrots, sliced
- 4 C chicken broth
- Greek Yogurt
- Fresh dill
- salt and pepper
Directions: Sautee butter and onions in a soup pot. Once the onions become translucent, add wine and water to the onion mix. Allow the mix to boil. Add carrot and stock, return to a boil and then reduce to medium and cover. Let the soup simmer for 15 minutes and then puree. An immersion blender is absolutely fabulous for this. Top with loosened Greek yogurt and fresh dill. Serve warm or cold.
This carrot soup is an amazing starting point for a variety of flavorings. The husband chose to have his soup with garam masala spices and fresh ginger. Or perhaps you could add roasted potatoes and rotisserie chicken.
Have you tried a carrot soup before? What would you add?