Wednesday, November 7, 2012

At Least I've Got My Cooking: Mostly Carrot Soup

Yesterday started and ended like I imagine the alternate universe-me (the one who wears aprons and keeps an immaculate home and cooks sumptuous meals) would have approved of. I got up early enough (or he got up late enough) that The Boy and I could walk to work together for about 5 minutes. It was actually a really nice way to start the day (awwww! vomit!). After work we decided to get totally crazy and make something for dinner instead of the seafood-sauce-on-a-saltine delicacy that I was chomping on (no word of a lie: actually ate this) (I call it a Triple-S). I am not at all an expert in cook-ing (am I pronouncing that correctly?) but I am pretty damn impressed with the results of this one. So because I am a giving sort, I will share with you my recipe.

Step 1: Chill can of Coke Zero

Step 2: With tab facing away from you, pull towards self.

Step 3: Consume God's nectar.

Hahahaha. Smart ass.

So yes, the soup. I don't really do recipes so as a general rule if you look at something and think "hey.. could I substitute _________ with _________?" or "can I add more of _______ or less of _________"  the answer is almost always: yes. This is just how I made this particular dish. You go crazy with yourself when you make it, but I'ma do me.

Mostly Carrot Soup

2 Tbsp butter
4-8 carrots (I used the small colourful ones from the farmer's market because I think I'm better than you, and thus used 8 smallish ones. If you're buying your supermarket variety, go closer to four)
3 mini-ish potatoes
2 stalks celery
2 small shallots
2 large cloves of garlic
4 cups (1 carton) of chicken broth
2 cups water
1/2 cup 1/2 and 1/2 (that many 1/2s looks funny)
Dill (I used the squirtable kind - hilarious and convenient!)
1/4 tsp cumin
Couple of shakes of jalapeno hot sauce (totally optional)
1/2 tsp curry powder
1/2 cup of corn (I used frozen, without thawing)
Salt and Pepper to taste

  • Now let's be clear: I AM NO EXPERT. Seriously. I love to eat but basically I'm a huge fraud as an adult. I precooked the carrots and the potatoes in the micro for about 8 minutes but if you have a better method to make carrots soft, have at it.  
  • While your carrots/potatoes are precooking, place the butter, garlic, onions and celery in a large pot on medium heat. Wait until the onions get kind of translucent then add in the carrots and potatoes. 
  • Once the vegetables get soft  (about 5-10 minutes), add in the broth and the spices. Bring the whole mess to a boil and then turn the heat down. 
  • At this point I got myself out my hand blender and really had at it. I left some pieces of vegetables so it didn't have that overly-pureed "Soup Night at Shady Acres Home for Invalids" feel. 
  • Turn down the heat and simmer for 10-15 minutes
  • Add in the 1/2 and 1/2 and the corn and stir, simmering again.   (really, soup can only get better as it simmers so go to town)
  • Eat the hell out of that shit.

I really like how this turned out. Warm, comforting, with a little bit of spice. And if I can do it, you can do it. Seriously. I can't stress that enough.


  1. Heh. Of course you used "Cumin".

    Also, I made this one last weekend aaaand it be good (if you have a slow cooker):

    1 30oz. bag of frozen, shredded hash browns

    3 14oz. cans of chicken broth (less sodium)

    1 can of cream of chicken soup (98% fat free)

    1/2 cup onion, chopped

    1/4 tsp. ground pepper

    1 pkg. cream cheese (1/3 less fat)

    Add the cream cheese an hour before finish time and voila!

  2. You know I'm all about the cumin. I'd be cumin everywhere if I could.

    I totally live for my slow cooker. Live for it. Love it. That sounds really good.. does it end up being like a casserole consistency because of the potatoes or is it a straight-up soup?