This is a pretty simple recipe for making a carrot soup that is perfect for a cold rainy day. Because it is such a mild soup, it is pretty easy to add in another flavor or some heat without messing the whole thing up. Starting with a basic cream of carrot soup recipe, I added in a roasted hatch chili pepper to provide the kick I was looking for. Let it rain, let it snow, and let's go make some soup!
Cream of Carrot Soup
6 large carrots, coarsely chopped
1 small yellow onion, coarsely chopped
1 chili pepper (I used a hatch chili)4-6 cloves of garlic, halved
2 cups chicken stock
2 1/2 cups heavy whipping cream
1 tsp pasilla chili powder (or you can substitute ground cumin)
salt and cracked pepper to taste
Roast chili pepper. When cooking with a gas stove, I like to just roast the pepper over a burner until the skin is nicely charred. Then I use a knife to scrape off all the char, and chop up the cooked pepper (trying to avoid most of the seeds).
Cook vegetables. Add the carrots, onion, chili, garlic, and chicken stock to a large pot and bring to a boil. Cook until carrots are soft when pierced with a fork, 10-15 minutes.
Blend. Either using an immersion blender (much easier) or a conventional blender, puree the vegetables and stock until you have a pretty smooth consistency.
Reduce. Combine with the cream and pasilla powder, and simmer until reduced by about one fourth. Season to taste with salt, and serve with cracked pepper.
Makes about 4 servings.
The goods
Roasting the chili
Cook the veggies
Garnish with pepper
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