This years crop of carrots has been the best yet. With most of the vegetable garden put to bed for the winter, I dug up half of my carrot crop.
Trimmed the tops and gave them a fast hose cleaning.
A couple of months ago I tested out a few carrot soup recipes. And today I set out to turn a pile of carrots into carrot soup to put into my freezer.
The three recipes I made are: Curried Carrot Soup, courtesy of Rachael Ray, Roasted Carrot Soup, from Donna Hay magazine, and Moroccan Carrot Soup, from A Sweet Spoonful. For the most part I follow recipes, but I make small changes as I go based on my ingredients on hand and my personal likes. The recipes are only a guide line.
The smells coming from my kitchen today where fantastic. From the sweet smell of freshly dug carrots to roasting onions, to fennel sautéing in olive oil. And then there is the smell of curry.
I start with Roasted Carrot Soup as it needs to roast in the oven for at least 30 minutes. You roast the carrots, an onion and garlic lightly coated in olive oil, seasoned with salt, pepper and cumin.
After about 45 minutes in a 350 oven the carrots are roasted and tender.
This is combined with vegetable stock and chicken stock in a large pot and pureed with an immersion blender. Add a cup of sour cream and simmer for 10 to 15 minutes. Salt and pepper to taste.
After cooling, I package for the freezer in 2 and 2 1/2 cup containers for use later.
The next recipe is the Curried Carrot Soup.
This is similar to the first recipe except the carrots, and onions are sautéed and simmered in broth instead of roasted.
This recipe has the most spices going on. I cut down a bit on the amount of curry and switched the cayenne pepper to chipotle pepper.
Again the soup is processed with an immersion blender and simmered again with the addition of sour cream.
While this may look like the roasted carrot soup, one taste and you will not mix them up. This is spicy, this is hot. This soup has kick to it. Because not everyone likes as much heat as I do, next time I’ll cut the pepper amount in half.
And now on to the Moroccan Carrot Soup.
This soup has more complex flavorings with the addition of sweet potatoes, and an apple added to the carrots. And a dash of lemon juice at the end.
But we start by sautéing fennel seeds in olive oil, then add the carrots, apple, sweet potato and sauté them as well for a few minutes.
Then like the others, vegetable and chicken stock is added and the soup is simmered until all vegetables are tender.
Remove the bay leaf and puree with my stick blender until smooth. Add lemon juice and salt and pepper to taste.
Cool and package for freezer.
So now I have enough carrot soup in the freezer to get through to next carrot season.