Aside from pumpkin everything, I love to cook with a lot of carrot. Last year my favorite carrot recipe was my spiced carrot cake.
This year its carrot soup. While the fall season is excellent for heartier soups, I like to keep it a little on the lighter side and save those soups and stews for when the weather is super cold in the winter. Vegetable based soups are the best way to go in the fall. This was the first time I made a carrot soup and it’s almost as good as tomato soup. I prefer the Chantilly (which is basically a flavored whipped cream) on top of the soup. If your vegan or dairy free just omit the Chantilly and just drizzle some maple syrup over the top prior to serving.
Vegan/Gluten Free/Grain Free/Dairy Free/Refined Sugar Free
Mise en Place:
-2 Tablespoons Olive Oil
-1 Small bag Large Carrots (Approximately 6 carrots) Peeled, cut in small chunks
-1 Large Onion, chopped
-4 Each Garlic Cloves, smashed
-1/4 Teaspoon Ground Cinnamon
-1/2 Teaspoon Ground Cumin
-4 Cups Vegetable Stock OR Chicken Stock
Method of Preparation:
-In a large soup pot, sweat garlic and onions in hot oil for 3 minutes. Add in spices and stir. Cook for an additional 2 minutes.
-Add in chopped carrots and chicken stock. Bring to a simmer and cook for 1 hour.
-Remove soup from the heat. In a vitamix, begin to blend the soup in small batches for one minute until smooth. Set blended soup aside in a large bowl. If soup is thick, thin it out with water. Repeat until all the soup is blended.
-Taste and season with salt and pepper to taste.
-Strain soup through a fine mesh strainer (optional).
-Top with Chantilly.
Maple Chantilly: Gluten Free/Grain Free
Mise en Place:
-1 Cup Heavy whipping cream
-1/4 Cup Powder Sugar
-Grade B Maple Syrup, TT
Method of Prep:
-In a large mixing bowl, whip together cream and powder sugar and 4 tablespoons of Maple syrup until medium peaks form. Taste and adjust maple syrup if needed.