Carrot Soup

Some of the best food in the world is extremely simple. And while I do enjoy fancy concoctions on occasion, nature creates such amazing flavors that sometimes you don’t need to do much to enjoy them. A simple carrot soup is a great example of this. You certainly could make a "gourmet" carrot soup using lots of aromatics and spices, and it would be very good. But the very simple version celebrates carrots in the clean, fresh flavor and the bright orange color.


Carrot Soup (6 servings)

• 1 tbsp. olive oil
• 3 lbs. carrots, peeled and cut into 1-inch chunks
• 5 cups chicken stock
• 1 cup light cream
• 2 tbsp. chopped fresh parsley

1. Heat the olive oil in a soup pot. Add the carrots and sauté until softened, about 5 minutes.
2. Add the chicken stock. Increase heat to medium-high and bring to a boil. Then reduce the heat to low and simmer, uncovered, stirring occasionally, until the carrots are tender, about 30 minutes.
3. Purée the carrots and stock in a blender then return to the soup pot. Add the cream and parsley. Gently heat on low.