Saturday morning I grabbed a whole bunch of carrots from Whole Foods – I’ve been really into carrot sticks as snacks. Mostly as a vehicle for dip, but we’ll pretend I eat them plain.
Then my neighbor dropped off some veggies from a visit to her daughter’s, who has a killer garden. More carrots.
Picked up my CSA on Sunday – majority carrots.
There’s no way I could have consumed them all in carrot stick form – it would have taken a boat load of ranch dressing.
Since I love soup, and it’s been rainy cold here in San Diego the last few days, soup those carrots became. Here’s the recipe!
Spicy Carrot Soup
18 large carrots, diced
5 cloves of garlic, chopped
2 jalapenos, seeded and diced
1 large onion diced
1/2 cup olive oil
2 Tbs agave nectar or maple syrup
6 cups vegetable stock
In the bottom of a large stock pot, sweat garlic, onion, jalapeno and chili until soft. Add all remaining ingredients and bring to simmer. Allow to simmer until all ingredients are fork tender. Remove from heat, and allow to cool for 10 minutes. Break out your handy dandy immersion blender. Begin blending soup. When the mixture begins to become smooth, gradually pour in olive oil to emulsify. Once soup is smooth, reheat to desired temp and serve!
This soup freezes great – although you may have to reblend, as it sometimes separates.