Happy Soup Saturday!

There are nearly as many different carrot soup recipes in my notebook as there are potato ones: hot and spicy ones, mildly flavored ones, smooth ones, chunky ones, fruity ones, earthy ones, and even sweet and sour ones. But out of all of them, this one’s my favorite. I guess the reason is because it tastes just like the carrot side dish my Mom used to make when I was a kid.

These are healthy cupfuls of happiness. And the soup’s really easy to make. All you need is:

• a pat of butter
• 500g carrots
• 1 liter beef broth
• 1 medium potato
• 1 sweet onion
• a pinch of sugar
• a big pinch of salt
• a big pinch of black pepper

for later:

• a teaspoon of cream per cup
• some chives and sprouts (Mom used to add curly parsley, but I’m all out)

Peel and chop the onion and potato separately into small pieces. Clean the carrots and chop them into chunks. I don’t peel them.

Melt the butter in a pot and add the onions and the sugar. Cook on low heat until translucent and slightly caramelized. Add the carrots and let them roast a bit until they start browning. That brings out the flavor, but don’t let them burn. At last, add the broth and potato, salt and pepper. Cover the pot and let everything cook until the carrots are soft. About 20 minutes.

Puree the soup with a stick blender, season it to taste with salt and pepper, and divide it into small bowls or cups.

Garnish with a bit of cream, chopped chives and sprouts (or curly parsley).

Enjoy 🙂