>Carrot Soup

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Carrot Soup

This past month has been a very long month, both physically and emotionally draining and in the midst of it all I could not even think of blogging. We did, however, eat and this warm and creamy carrot soup was one of the many dishes of comfort my family ate to feel a little more centred. There is a hint of spice, an underlying sweetness and the heartiness of carrots buoyed by red wine. Crumbles of chevre on top melt into the creaminess of the soup and add a great punch of tang against the subtle backdrop of the soup. This soup will warm you.

The Soup
1 onion, diced
5 medium sized carrots, peeled and diced
250 ml dry red wine
2 healthy spoonfuls of plain yogurt (goat is best for tang!)
500 ml water
S & P to taste*
chevre
olive oil
*I ran out of stock so had to use straight water – to compensate I had to add a lot more salt than usual. If using stock, obviously you won’t need to freak out your family with the amount of salt you’re adding.
1. In a medium sized pot heat bout a tablespoon of olive oil until it slips easily across the bottom. Add the onion and lower heat to medium low. Cook until translucent and the liquid releases then cook a little longer.
2. Add the carrots. Allow a little browning on the edges of the carrots- that’s flavour! I cut mine into medallions which was kind of a pain when it came time to blend it. I highly suggest dicing the carrots.
3. Raise the temperature to medium-high and add the wine to deglaze the bottom of the pan. Leave the wine and carrots to mingle a bit before adding the water. Cover and boil until the carrots are fork tender.
4. Remove from heat. I used an immersion blender to purée the whole thing. Feel free to use a stand blender but be very careful.
5. Once smooth, swirl in the yogurt. Don’t forget to add the salt and pepper! Taste test!
6. Serve with toasted wedges and crumbles of chevre. Enjoy.