Carrot Soup with Crispy Shallots

How does that phrase go? Oh yeah, “When the cat’s away, the mouse will play.” Well, when my husband is gone for an evening I get really crazy. Are you ready for this one? I’m not sure you are….

Okay, I’ll tell you. If you promise not to say anything to my hubby.

I cook vegetarian food. Gasp! I know, I’m a crazy woman. And you can tell my husband. I was just saying that to build suspense. Did it work?

I’m not actually a vegetarian, as you might have realized from this blog, but I don’t need meat at every meal. In fact, I could eat popcorn as a meal. Okay, I actually do eat popcorn as a meal. All the time. A very balanced meal, right?

Anyways, back to the topic at hand. When my husband isn’t home for dinner, I also like trying new recipes that he might not necessarily enjoy. The original recipe for this soup called for preparation in a slow-cooker, but I was looking for a more speedy result. Don’t get me wrong, I love my slow-cooker! It was especially great when I worked full-time. Now that I’m home with my daughter, I don’t mind enjoy something simmering away on the stove. This soup is great with a thick slice of whole grain bread or some yummy crackers. Try it tonight!

Carrot Soup
adapted generously from Family Circle Magazine

1 Tablespoon olive oil
1 medium onion, roughly chopped
1 clove garlic, peeled and roughly chopped
1.5 pounds carrots, peeled and roughly chopped
32 oz. (one box) of reduced sodium vegetable broth
2 cups of water
2 Tablespoons packed dark brown sugar
1 teaspoon ground ginger
2 Tablespoons heavy cream (Or if you’re feeling healthy–unsweetened Greek yogurt would work. But it’s only 2 Tbsp, not gonna kill ya!)
1/4 teaspoon salt
2 Tablespoons instant potato granules (optional–to thicken soup)

1/4 cup vegetable or canola oil
2 shallots

1. In a large pot or dutch oven, heat 1 Tbsp of olive oil over medium high heat. Add in onion, garlic, and carrots. Stir around until onions become translucent and carrots begin to brown slightly.
2. Add in broth and water, bring to boil, reduce to simmer. Simmer until carrots are fork tender (stick a fork in one and it comes back out), or at least an hour.
3. Stir in brown sugar, ginger, cream, salt, and potato granules. Using an immersion blender, purée until smooth. You can use a blender too, but be careful, and do it in batches.
4. For crispy shallots: In a small frying pan, heat ~1/4 to 1/2 cup (you’ll want your shallots covered) canola or vegetable oil over medium-high heat. Very thinly slice shallots and add to hot oil. Fry until browned and crispy (mine went a bit too far). I did mine in a couple of batches. Remove to paper-towel covered plate to dry and cool.
5. Garnish soup with crispy shallots. (The original recipe suggested cashews or fresh cilantro, which would both be delish too!)

Verdict: This was really good! I could eat the crispy shallots plain, but they were really good on top of this soup.
Husband’s take: He did actually try this soup, but it was a little too spicy (too much ginger) for him. It was nearly too much ginger for me too, but I still liked it.
Changes I would make: Maybe a touch less ginger next time. I already reduced the amount from what was recommended in the original recipe (1.5 tsp).
Difficulty: As always, easy!

 

About time I had something healthy on my blog, right? I’ll try to keep things a little more balanced. No promises though, I have a killer brownie recipe coming soon.

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15 comments

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  4. i’ve been looking up some new soups/stews to make now that it’s cooling off + this looks fabulous. will definitely be trying it within a few weeks!

  5. This looks amazing! Love those shallots on top…I bet they add some tasty crunch to this soup! :)

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  7. I was always the same way when my husband traveled, now I do it all the time :) I’m always cooking my own meatless version of whatever the rest of the family is eating. It’s a challenge sometimes but I’ve been doing it for a while now… :)

    I am loving this soup, everything about it…especially the color! I have never made a carrot soup! I want to try this bad. I’ve been eating a little “eh” lately and am in need of some good detox soup!

    • Have you ever done an detox program or a juice fast? I’m very interested in trying something when I’m done breastfeeding (which will be soon, hooray!).

  8. this looks so yummy! thank you for sharing this with us. have a great day!

  9. I love making vegetarian meals when my husband is gone too :) Thinks looks fantastic!

  10. I’m like you. When my husband is gone I cook all the things he would hate to try and I usually love them. I don’t have that opportunity too often but the last time I made Coconut Encrusted Scallops with a Banana Colada Sauce and oh my heavens it was amazing. I’m dying to make it again but I know he wouldn’t eat it. He’s never eaten scallops but thinks he’ll hate them.

    I think your carrot soup sounds great. My husband would have hated it as well because he claims he doesn’t like ginger, yet sometimes I disguise it in food and he can’t tell the difference. Who knows. Men can be funny, but I love mine and I’ll keep him!

  11. I think this looks absolutely delicious for the upcoming fall season!

  12. I’m not a huge carrot person, but that looks pretty tasty. Since rest of family loves carrots, I see a potential winner! :)

  13. Looks good, Rachel. We ate soup yesterday too; I think summer really is on its way out. :(

  14. This looks fabulous!Love the idea of thickening with instant potato granules

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