Kelly Rossiter
READ MORE ABOUT:
It being summer, I've been looking through all kinds of recipes that are light and refreshing. Last week when the temperature was soaring into the 30's here in Toronto that seemed like a good idea. This week, however, is dark and overcast and frankly, cold. My husband is at our cottage for a few days and he told me he is wearing every item of clothing he owns trying to stay warm. I didn't want something heavy and winter like, but cold soup isn't very appealing. I decided to make something that could be served hot or cold and then by the time it was ready if I needed a sweater, I'd eat it hot, if I didn't I'd eat it cold. Hot won out.
This is a really easy soup that any kid would be happy to eat. It calls for sugar, honey or maple syrup and being a good Canadian girl I opted for Ontario maple syrup. It's not overtly sweet, but it certainly has an undertone of sweetness. It also tasted really buttery. This would be good to serve if you have some vegetarians in the family and some who aren't. I think this would please everyone. It's also something your teen could easily make. If you want to make it vegan, use vegetable oil instead of butter. I garnished it with sunflower shoots which added a nice peppery dimension.
Glazed Carrot Soup
1 1/2 pounds carrots, sliced
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water
2 tbsp minced parsley, or shoots for garnish
- Put the carrots, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.
- Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasinally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablepspoon or so of stock.
- Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the sytrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.
- Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary. If serving cold, place into the refrigerator for several hours to allow it to chill. If serving hot, garnish with parsley or shoots.
From How to Cook Everything Vegetarian by Mark Bittman
Difficulty Level: Easy
-
- {}
