Rockin' Carrot Soup

I know I find different things exciting. Take carrot soup. Normal people probably don't think 'exciting' when the hear carrot soup. I do.

Here it is, rockin' carrot soup.



Carrot Soup Recipe courtesy Emeril Lagasse, 2002

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

Melt butter in a medium saucepan. Add onion and garlic and saute until softened, about 4 minutes. Add apple and carrots and saute for 2 minutes. Carefully add the white wine, chicken, stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season, to taste, with salt and pepper. Garnish with chives and serve.


I made a couple of changes.

1. I used red wine instead of white wine. I debated, but I decided to use the red wine and drink the white. I only mention this substitution because I think the color might be brighter orange if you use white wine.

2. Instead of black pepper, I went with red pepper flakes and a lot of them. super hot, super yum.

I highly recommend this recipe.