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Great for fall!
Modified from Carrot Soup from the 1977 edition of Moosewood Cookbook
*IC optional, use only if tolerated
1.5 to 2 pounds peeled or scrubbed, chopped carrots
4 cups IC safe stock or water
1 medium potato or sweet potato, chopped (optional, for heartier soup)
3-4 tablespoons butter (or canola or olive oil)
1 cup chopped onion*
1-2 small cloves crushed garlic*
1/3 cup pumpkin seed or almonds (or whichever nut you have on hand)*
Seasoning choices:*
2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
1 tsp each of thyme, marjoram and basil
1/2 tsp dry or 1 tsp grated ginger
1/3 cup fresh cilantro
1 tsp orange zest
Optional:
1 cup milk, almond milk, coconut milk, half and half, or heavy cream
Place carrots and liquid (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer til carrots are soft. Let cool to room temp.
Meanwhile, sauté the onion, garlic and nuts in the butter or oil until the onions are clear.
Puree everything together in a blender until smooth, or use immersion blender directly in the pot.
Return to pot and whisk in seasoning.
At this point, you may choose to add milk or cream. However, the soup is so thick and rich with the addition of the nuts, I usually skip this step.
Reheat before serving.
Garnish with toasted nuts, a splash of cream or spoonful of plain yogurt or sour cream,*, truffle oil, fresh/dried herbs or spices, some toasted bread crumbs or eat just as it is.
Modified from Carrot Soup from the 1977 edition of Moosewood Cookbook
*IC optional, use only if tolerated
1.5 to 2 pounds peeled or scrubbed, chopped carrots
4 cups IC safe stock or water
1 medium potato or sweet potato, chopped (optional, for heartier soup)
3-4 tablespoons butter (or canola or olive oil)
1 cup chopped onion*
1-2 small cloves crushed garlic*
1/3 cup pumpkin seed or almonds (or whichever nut you have on hand)*
Seasoning choices:*
2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
1 tsp each of thyme, marjoram and basil
1/2 tsp dry or 1 tsp grated ginger
1/3 cup fresh cilantro
1 tsp orange zest
Optional:
1 cup milk, almond milk, coconut milk, half and half, or heavy cream
Place carrots and liquid (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer til carrots are soft. Let cool to room temp.
Meanwhile, sauté the onion, garlic and nuts in the butter or oil until the onions are clear.
Puree everything together in a blender until smooth, or use immersion blender directly in the pot.
Return to pot and whisk in seasoning.
At this point, you may choose to add milk or cream. However, the soup is so thick and rich with the addition of the nuts, I usually skip this step.
Reheat before serving.
Garnish with toasted nuts, a splash of cream or spoonful of plain yogurt or sour cream,*, truffle oil, fresh/dried herbs or spices, some toasted bread crumbs or eat just as it is.
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