Carrot Soup

Feeling a little better today and thanking my lucky stars I had these two days off of work. I'm still phlegmy with a yucky cough, but this lunch just gave me a boost of energy and soothed my throat.

I had a big bowl of carrot soup, courtesy of this recipe by Emeril Lagasse. Ben made it a few weeks ago and froze it. Isn't he sweet? I paired it with a thick slice of crusty Udi's bread, toasted with a little butter, and a hard boiled egg (not shown). This is an easy recipe, and is a great way to use up leftover carrots.

Carrot Soup

Ingredients

2 tablespoons butter

1 onion, chopped

1 tablespoon chopped garlic

2 apples, peeled, cored, and diced

4 carrots, peeled and cut into 1/4-inch pieces

1 cup white wine

1 quart chicken stock

1 teaspoon cumin

Salt and freshly ground black pepper

Chopped chives, as garnish

Directions

1. Melt butter in a medium saucepan. 

2. Add onion and garlic and saute until softened, about 4 minutes. 

3. Add apple and carrots and saute for 2 minutes.

4. Carefully add the white wine, chicken, stock, and cumin.

5. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. 

6. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. 

7. Garnish with chives and serve.

Happy weekend everyone!!

xx,

Pretty Penny