Braise carrots. Add water and cook a little longer. Sounds boring? This simple soup will surprise you. For an interesting variation, substitute one cup of orange juice for a cup of the water. Or use honey instead of sugar. Add Dijon mustard, curry powder or other herbs and spices. Chopped parsley, toasted pumpkin seeds or small croutons make a nice garnish.
2 pounds (1 kilo) carrots, peeled and sliced
1 cup water
2 tablespoons canola oil
1 ½ teaspoons sugar
Salt and freshly ground pepper to taste
8 cups water
Put the carrots, 1 cup of water, oil, sugar, salt and pepper in a large pan. Cook on high heat until the mixture boils. Reduce the heat, cover and cook for 5 minutes.
Uncover the pan and cook over medium-high heat, until the water evaporates and the carrots are tender. Cook the carrots, stirring occasionally, until they're glazed. It's alright if they brown just a little.
Add the rest of the water and bring to a boil. Lower the heat and cook covered for 10-15 minutes, until the carrots are completely soft.
Puree the soup with an immersion blender.
6-8 servings
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