This recipe originally came from The Moosewood Cookbook, a cookbook that was my introduction to vegetarian cooking. My older siblings brought home this cookbook when I was in elementary school, and we all immediately fell in love with these flavorful recipes from the Moosewood Restaurant, a vegetarian restaurant in Ithaca, New York. Since then, Moosewood has released several more cookbooks and the entire collection remains a family favorite.
This particular recipe has been altered slightly from the original and is something I make at least once a month. It is a very simple recipe to make, especially since I recently bought an awesome new Ninja blender that can puree this entire recipe at once.
Ingredients:
6 cups vegetable broth
2 lbs carrots
1 T butter or oil
1 cup diced onion
1 ½ t salt
2 cloves garlic, minced
½ t thyme
½ t marjoram
1 t basil
1 T lemon juice
1 ½ cups coconut milk
Bring vegetable broth and carrots to a boil in a large saucepan or Dutch oven. Simmer for 20-30 minutes to soften carrots. When carrots are close to being done, heat oil in a frying pan and sauté onions for 5 minutes. Add garlic and herbs and cook for a few more minutes. Stir in lemon juice and remove from heat.
Combine carrots and herb-onion mixture in a blender or food processor with some broth and blend until smooth, working in small batches as your blender allows. Repeat until all ingredients have been blended. I find it is easiest to use a slotted spoon to make sure all carrots have been removed to the blender.
Return blended mixture to pan. Add coconut milk and continue to heat on low for a few minutes, stirring often to avoid burning. This recipe makes at least six servings and goes well with my rosemary buttermilk biscuits.
References:
Katzen, Mollie. “Herbed Carrot Soup.” The New Moosewood Cookbook. Berkeley, California: Ten Speed Press, 2000. 23. Print.
