The themes this week at I Heart Faces is "My dinner recipe in pictures." This week was screaming my name - I heart photography and I heart cooking - ultimate combo here folks!
This past week it turned cold and damp here in Boston and this weather was screaming out for one of my favorite soups - Cream of Carrot. Seriously simple and amazingly delicious.
The ingredient list: 2lb carrots, onion, veggie stock, rice milk (or real mik), salt and pepper
Who knew carrot peelings could be artsy?
I think I like my "kitchen toys" as much as I like cooking. I love the mandolin, its fun and it makes slicing carrots into even slices so much easier and slightly less dangerous...
Diced onion - I am thinking a colored cutting board would be cool for dicing and then photographing onions (not that I do that frequently).
And the prep stage is done! Let's get cooking...
Glaze the carrots in some oil or butter.
Add the stock and simmer until the carrots are nice and soft.
Time for another kitchen toy! Immersion blender - how did we ever live without you!? Of course this step could be done in a food processor - but this is just so much more fun!
When the carrot, onion, and stock has turned to a nice puree add the milk of your choosing. It calls for 3 cups but I like to add slowly to get the right consistency. I also take the immersion blender through the soup again to really make it nice and smooth.
And voila! Cream of carrot soup - just add salt and pepper to your liking and enjoy!