Carrot Potage

August 27, 2015 Recipes No Comments

a long time ago I decided I would be a cook
or rather be the one cooking in the house
I wanted to decide what was going to be on my plate

as a teen there were several veggies I didn’t care for
one dish in particular seem to hold all of my least favorite ones: ratatouille
– it did turn out as a fun movie
still, I have yet to cook one up

this blog is about carrot potage or cream of carrot whichever way you want to call this soup
I first had this soup while visiting my cousin in my mid teen
now carrot was a veggie that I loved but a soup made of it…
I had some doubts
my aunt is from German decent and has always been a fabulous cook
as she was making this soup I stood by her
a simple affair it was

I remember sitting at the table contemplating my bowl
big bowl of orange mush
I tried a spoon
it was creamy, slightly sweet, absolutely delicious
I savored every single spoon

For this you will need very few ingredients
all of which are abundant at the moment

ps. if you are lactose intolerant just use a good broth and skip the milk and cream. Or better yet, try some coconut milk and do add ginger, I bet it would be delicious.

Carrot Potage

1 tablespoon each olive oil and butter
1 large onion, or two leeks minced
6 large carrots, chopped
1 good size potato, cubed
salt, pepper, nutmeg
2 cups of broth of your choice
a touch of cream or lots
one more spoon of butter

add 1 inch of grated ginger if you want to add a little kick to that soup

Heat oil and butter in a good size pot over medium high heat. Throw in the onion and reduce. Add carrot and let them caramelize a little. Add potato, salt, pepper and a pinch of nutmeg (you may add ginger now if you wish). Pour in enough milk to cover the veggies. Bring to a boil then simmer until well done.

Blend and add the broth. Return to medium heat. Taste; make adjustment. Depending on thickness add a little milk or cream. You may also want to add a final dab of butter.

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