Week of Soup: Zesty Zinger
I find myself giggling over here, tucked behind my computer monitor. What’s so funny, you ask? I’m just realizing as I type in this post for Citrusy Cream of Carrot Soup that I’ve already discussed the two things I was planning to this time…
I was going to talk about how adding the parsnip gives just a hint of extra sweetness.
And here I was trying to get a really diverse group of soup recipes together for you. Now I’m starting to feel a bit sheepish…
But, wait! This recipe is unique! How many of you have managed to mix the three distinct flavors of sweet, tart, and creamy all into one bowl of vitamin C and beta-carotene overload?!? Hands in the air, people! Yeah, that’s what I thought. I only saw two hands. The rest of you will find this recipe refreshing, both on the page and in your mouth.
I’ll step aside now and let the pretty pictures do the rest of the talking. See, carrot soup is good for your eyes!!
Citrusy Cream of Carrot Soup
Adapted from A Good Day for Soup
1 c. vegetable stock
1 1/2 c. sliced carrots
1/2 c. chopped parsnip
2 shallots, minced
1/4 t. fresh thyme, lightly chopped
1/2 T. honey
2 T. fresh orange juice
1 t. fresh lemon juice
2 T. plain yogurt
salt and pepper
orange slices for garnish
In a medium saucepan, bring stock to a boil. Add carrots, parsnip, shallots, thyme, and honey. Reduce heat and simmer, covered, for 30 minutes. Remove from heat and pulse with an immersion blender or in a regular blender. Add orange and lemon juices and blend until smooth. Stir in yogurt. Taste for salt and pepper before serving garnished with a dollop of yogurt if desired.
Can be eaten warm or chilled.