While I was at the farmers market shopping for beautiful, seasonal spring vegetables I saw some rainbow carrots. They were so colorful and fresh I almost bought some when I remembered that I had some table carrots at home just waiting to be used. I love the special veggies that come out this time of year, but I hate to waste food and I thought…SOUP!!!! So I decided to put those carrots to work!
Soup to me is one of the easiest and quickest meals you can make. It can be a fancy creation or a simple rustic meal..It is so versatile that the possibilities are endless. I decided to make a simple and classic carrot soup. With some day old bread leftover I added some croutons for a light and healthy spring dinner! So look in your fridge, see what you have before you buy, and create a delicious and inventive meal for yourself. Hope you enjoy!! (Eugenia…this one’s for you)
2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup cream
Salt and white pepper
In a 6-quart pan, over medium high heat, add butter, onions and ginger and cook, stirring often, until onions are soft. Add broth and carrots. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with croutons.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Preheat oven to 350 degrees F.
Melt butter over medium heat with garlic. Add oregano at the end.
Put cubed bread into large bowl and pour butter mixture over.
Add salt (adjust to taste) and toss to coat. Spread out on a large baking sheet and bake until crispy, stirring once, 10 to 12 minutes.
Serve croutons with soup.