I had this big bunch of carrots that were quickly becoming not-so-fresh, even though they were freshly-dug when I picked them up at the produce stand. I’d left them sitting in the fridge for almost too long but couldn’t bear to throw them out so I came up with this basic soup, a variation on a lot of my soups. Cook veggies, puree at least some of it, stir in cream. The veggies and herbs might vary and sometimes I leave out the cream, but the idea is the same and it’s nearly foolproof. Feel free to mix this one up according to what sounds good and what you have on hand. It certainly doesn’t have to be exact!
- Carrots, probably a pound or so
- Red Bell Peppers, two
- Sweet Onions, because that’s what I had. Any yellow or white onion will do.
- Rosemary, a sprig or two of fresh or a teaspoon or so of dry
- Thyme, a sprig or two of fresh or teaspoon or so of dry
- Chicken Stock, maybe 6 cups
- Olive Oil
- Crushed Red Pepper Flakes
- Balsamic Vinegar, 2 or 3 tablespoons
- Cream, about 1/2 a cup
Peel and slice the carrots.Dice the peppers and chop the onions.If you’re using fresh herbs, strip them from their stems and snip them.Heat a little olive oil over medium heat. Add the onion and pepper and cook for a few minutes, until everything softens and the onion just begins to brown. Stir in the herbs and a dash of crushed red pepper.Add the carrots.Add enough broth to just about cover the veggies and bring to a low boil. Reduce the heat and simmer until the carrots are tender.Puree about a third to a half of the soup, depending on how creamy or chunky you want it, and return it to the pot.Stir in the vinegar and cream and cook for a few minutes, until it’s heated through and well-blended. Season with salt and pepper if you want.Garnish with a sprig of fresh herbs if you like and serve warm.