Super Carrot Soup

Last night I served carrot soup, based on a recipe from Power Foods, a book I’ve written about before. (I used vegetable stock rather than chicken stock and 2% milk rather than half-and-half. I also forgot the last-minute sprinkle of cayenne!)

In my experience, many soups that focus on a single vegetable — pea, asparagus, mushroom, etc — can involve pounds of the main ingredient and hours of work yet not deliver even minutes of rich flavor. The result might be too watery, too subtle, or too boring. In short, such soups can be disappointing.

As a soup, this recipe did not disappoint — or didn’t disappoint The Cook, at least. The soup wasn’t too watery, and I thought its vibrant orange color was matched by a concentrated flavor that I attributed to the two cups of carrot juice the recipe calls for.

For his part, The Professor deemed it “not as subtle as your butternut squash soup.” (A soup, I noted, that involves more ingredients and prep time.) “But I thought it smelled more flavorful than it tasted,” he added.

In any case, I had to admit that the soup — yummy as it was — felt more like an appetizer than a main course. To round out the meal, I had served it with a salad and what I called parmesan flat bread (an Iggy’s pizza shell, brushed with olive oil; sprinkled with cheese, salt, and pepper; and heated on the griddle).

“It’s definitely a light meal,” said The Professor. “But you don’t want a heavy meal every night.”

I didn’t ask for a grade this time, but I will try it again on some evening when a light meal would be welcome. And next time I won’t forget the garnish of cayenne, which might just heat the soup into the A range.

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