So yesterday may have been warm enough for me to go gallivanting about my neighborhood in running shorts for over an hour, but the evening still had a lingering bite to it and left me wanting a hot shower and a good bowl of soup. But who wants stew in March, or something heavy after exercising? Thankfully, there are out there transitional soups that are light and healthy while having still a buttery richness to them, and they of course are easy. If soups like this are your thing, investing in an immersion blender might be a good idea.
This recipe is pulled from one of my favorite recipe sites ever: www.cookstr.com.The thing I like about it is that with some good scrubbing of the veggies, no peeling is necessary and it is easy to double or triple the recipe. Except for the potatoes, which will quickly brown, all of this can easily be cut up a few days in advance. If a leek (essentially a large green onion) is too fancy for you, regular yellow onions would be fine too. Also experiment by throwing in other root vegetables like rhutabaga, yams or turnips.
- 4 small red-skinned new potatoes
- 4 large carrots (i.e not baby carrots)
- 1 medium sweet potato
- 1 leek, white and pale green parts only
- 1 tbsp butter
- 1 tbsp olive oil
- 2½ cups vegetable stock
- Salt and freshly ground black pepper
1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
2. Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
3. Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
4. Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan. Season with salt and pepper and serve hot.
Prepare ahead: The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months
Curried Carrot Soup
It really doesn’t get any more simple than this.
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon curry powder
- 2 pounds carrots, chopped
- 4 cups vegetable broth
- 2 cups water, or as needed
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.