Herbed Carrot Soup

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Carrots!  Again!  I KNOW.  This is literally the rabbitiest of all rabbit food…  That’s not a bad thing.  Hear me out.

Aren’t rabbits notoriously…  happy?  Maybe they’re onto something.  I’m not saying you ate a ton of ice cream last week, and are about to make even more, but…  Maybe you did.  If you’re me.  Hey, me.  I made carrot soup for you.

This soup is everything vegan, wholesome and pure.   This makes sense, considering it comes from Mollie Katzen’s Moosewood Cookbook, which I consider a hippie-dippie, granola-and-sprouts treasure in my collection.

Carrots, a potato, herbs (all from my window!), lemon juice, water, salt and pepper.  The olive oil is optional–seriously.  Mind blown!  I have a “Healthy (?)” category on my blog.  If I had one without a question mark…  This would belong there.  Firmly.

I’m spending a lot of time telling you how healthy this is, but I wouldn’t post it if it weren’t delicious also.  It is.  It’s light, fresh, herbal and satisfying (especially with a chunk of hearty wheat bread and maaaybe also butter).

I sauteed the onions, garlic and herbs in a bit of olive oil, but even this is optional.  Personally, I wouldn’t skip it, but if saving time (or calories, bless your heart) is important to you, by all means, you have Mollie’s blessing.

Into the blender it goes!  Happy Saturday, honeyrabbits.  xo

Herbed Carrot Soup
(recipe very slightly adapted from the Moosewood Cookbook

2 lbs carrots
1 medium potato
1 tablespoon olive oil
1 medium yellow onion
1 clove garlic
2 tablespoons fresh basil
1 tablespoon fresh oregano
1 tablespoon fresh thyme
Juice of 1/2 lemon (1-2 tablespoons)
Salt and pepper to taste

Peel and chop the carrots and potato into 1-inch chunks and place into a pot with 5-6 cups water.  Bring to a boil over high heat, then reduce the heat to medium, cover and simmer for 20 or so minutes, until vegetables are tender and easily pierced with a fork.  (For the oil-free version of this soup, if you wish, you could throw in the onions, garlic and herbs in at this point, too, instead of sauteeing them separately.)  Remove from heat and set aside.

In a small saucepan, heat up the olive oil over medium heat and add onions.  Saute for a few minutes, until soft and translucent.  Add garlic and fresh herbs and continue cooking for another minute or so, stirring frequently, until garlic is fragrant and herbs are wilted.

Combine the veggies and cooking liquid, plus the onion mixture, plus the lemon juice, in a blender or food processor and blend until smooth.  Season to taste with salt and pepper and return to the pot to reheat, stirring frequently, over medium heat.  Serve hot, with freshly ground black pepper and additional fresh herbs sprinkled on top, if desired.

Serves 4 or so.

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5 Responses to Herbed Carrot Soup

  1. Dariau sia sriuba labai skani. O originalusis Moosewood restoranas yra mieste, kuriame gyvenu. Knyga geresne nei restoranas :)

  2. Oh! I love that you have the Moosewood Cookbook! I have two, and you’re so right! They’re hippie-dippie for sure, but I LOVE mine! I’d gladly gobble up this soup, but what I really want it that roll with the butter. . . . ;) !

  3. This sounds a delicious carrot soup.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

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