Fall, in Austin, is very similar to spring. Especially this year. My paper whites, the raccoons and possums kindly dug out of their pots and planted in the ground, are growing and the other day my mom told me her bleeding heart vine is blooming. I seem to be just as confused as the plants because I’ve ignored the saying and taken to fall cleaning.
I realize right now, people who know me are looking around my house at the stacks of books and papers and shaking their head.
Ok – another reason. Finally clearing out that can of pumpkin pie mix plus searching through my email recipe collection for Thanksgiving foods has set me on a path of cleaning up my virtual collection of books and papers.
Which is where this unmade recipe for carrot soup has been sitting since my Uncle Doug sent it to me back in December of 2007. Doug praised this recipe at Christmas that year, emailed it out the following day and asked me at least once if I had made it yet. I believe I replied “not yet, but very soon.” In my defense, I would like to call on Einstein and his theory of relativity. (Which was amusingly demonstrated by Data in Star Trek: The Next Generation – a series that often featured or mentioned food.)
Anyway, Austin finally started the cold, rainy fall season and I finally made this dish and agree that yes, it is very good. The result is an incredibly easy to make rich, carroty sweet soup. I don’t know where my uncle got it from, but I’ve written it below almost exactly as he sent it. Making it again, I would probably increase some of the seasonings such as the ginger or hot sauce.
The instructions say to chop the carrots, but I went the easy route and sliced them into circles. Also, it only called for 28 ounces of broth, but then said to thin with water if needed. I went ahead and increased the initial amount because this turned into a very thick soup almost like whipped potatoes. Lastly, the recipe has very strict instructions on making the soup pretty, but personally; a plop of yogurt is fine.
1 ½ Tbs olive oil (this is what I used out of habit, but really the recipe called for butter)
½ small onion, diced
2-3 garlic cloves, diced
¼ tsp fresh ginger root, diced
½ tsp cinnamon
¼ tsp cumin
¼ tsp Cholula or other hot sauce (I was out of hot sauce and used Sambal Oelek)
2 lbs carrots, chopped
32 oz. vegetable stock
Salt and pepper
Sauté garlic and onion with olive oil (butter) in a large pot. Mix in ginger, cinnamon, cumin and hot sauce. Stir in carrots. Pour in stock. Bring to a boil. Cover and simmer until carrots are tender, about 30 minutes. Puree in a blender and return to pot. Or, puree in pot with a stick blender tool. Heat to simmer but don’t boil. Add salt and pepper to taste. After the soup is in the bowls, garnish with plain yogurt. Swirl, twirl or otherwise make the yogurt look pretty – don’t just plop it in the soup.