Carrots are one of the most inexpensive produce in the grocery store. We make sure to buy bags of carrots weekly, since they are always affordable, and liked by everyone in our home. So, a few years ago, when we were stuck in the house during a blizzard, I had to think up a warm meal for the family using what we already had on hand. This cream of carrot soup was the result.
I needed a soup that was really quick, and that would fill us up. I feared that having only carrots in the soup would satisfy us for a little while, but we needed something more. I spotted a can of pinto beans in the pantry and immediately incorporated them into the cream of carrot soup.
Side note: can we talk about these mini soup tureens? I got this one from World Market, and I can’t get over how cute and functional they are. I think they need to house some macaroni and cheese, or maybe french onion soup with a thick slice of baguette and gruyere on top. Oooooh yeah. Anyway…
Here’s the key with this soup: you have to steam the carrots first. There is no simmering going on here. Since it’s a quick soup, I used canned (or homemade) vegetable stock during the process, but I steam the carrots to keep them bright, and keep that fresh taste. Good Tip: Add a bay leaf to the water you’ll be using to steam the carrots. That “long cooked soup” flavor will be infused into the carrots. Did I mention this recipe is basically created in a blender? How easy can you get?
Cream Of Carrot Soup
3 pounds carrots
1 bay leaf (optional)
1 cup canned pinto or cannellini beans, drained and rinsed
2 cups hot vegetable stock
1/2 cup sour cream
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground ginger
Chop carrots into 1/4th inch coins. Place in steamer basket, and steam for about 10 to 12 minutes or until tender. To enhance the flavor, you can add a bay leaf to the steaming water.
Once the carrots are tender, place in your blender. Add beans and vegetable stock. Turn blender on low, and let blend on that speed for 1 minute. Turn blender up to medium and let blend on that speed for 2 to 3 minutes, or until the soup looks smooth.
Add sour cream, salt, pepper and ground ginger. Pulse until it is fully incorporated. Serve immediately.