Carrot Soup

Saturday morning, my dear husband and son played outside... ethan "mowed" the bare garden, {in a shameful outfit that consisted of pajamas, rain boots, and a winter coat that i was too embarrassed to record in photographs.} While ethan mowed, faustino harvested our carrots.

we've harvested some here and there, but by far, this was the largest batch of them.  2 lbs!  these are fingerling carrots... they are small, and tasty.  pretty sweet.  but i must tell you that cleaning them was a labor of love.  little carrots aren't easy to clean.  and carrots are really dirty.  so dirty that from now on, i think i will make sure to only buy organic carrots. 

but back to the soup.

i had a bit of an Eeyore attitude this weekend.  so soup sounded like a mood lifter.  but i am also a procrastinator, so i didn't start on the soup until the weekend was nearly done.  anyway, when faustino asked what i was going to do with the harvest, i told him soup.  i figured it wouldn't be too hard, and i was correct!

and then i happened upon a carrot soup recipe in my google reader.  it was meant to be.

except i wanted more spices.  and garlic.  and i didn't want to shred my carrots.  but i liked the potato idea...

so here is my soup recipe, that is on my "make again" list.


Fingerling Carrot and Potato Soup

Ingredients:  
2 lbs baby carrots
1 lb white potato
1 onion, diced
3 cloves garlic, minced
olive oil
vegetable stock carton
bacon {optional, but why not???}
salt
pepper
garlic salt
nutmeg
cayenne pepper
heavy cream {optional, but such a nice touch}


Directions:

wash and scrub your carrots, trim {these are pre-trimed}


saute diced onion and minced garlic in olive oil, until soft but not browned.


while onion softens, grate potatoes


add potatoes and carrots, cook for 5 minutes on medium.  add carton of vegetable stock and cover.  cook until vegetables are soft.


puree in batches in blender, and then transfer to pot. 


season to taste.  i am a horrible judge of salt, because i like salty things... and the garlic salt was a nice touch.  and the black pepper was wonderful.  i only used 2 - 3 pinches each of the nutmeg and cayenne.  i might have done more, but didn't want to risk it...


fry bacon.  i like to cut it up before hand, but you could just fry it up in whole pieces and then crumble.  i made extra bacon... i ate a lot of bacon.


serve with some cream and bacon on top. 

what a treat.  seriously.

and the owner of these chubby legs loved it too.