Root Vegetables – How to Make Carrot Soup

    Published: 06-16-2009
    Views: 19,304
    Lisa Wilson, Certified Health, Nutrition and Wellness Counselor and Fitness Trainer, talks about how make carrot soup.

    Lisa Wilson

    Lisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.

    Lisa Wilson: Hi, I am Lisa Wilson with Nourished, LLC. We are working on root vegetables today. We are having a lot of fun in the kitchen. We are moving on to our carrot soup. Now, I have actually served this carrot soup to guests as an appetizer and they love it. It taste like a gourmet soup and they never know how simple it is, but I am going to show you.

    So, let's take a look. Have our pan warming. We are going to go ahead and add some butter, again, you want to get a real high quality butter, an organic butter, of course, we are going to start with an onion, about one sweet onion, right into the pan. Go ahead and just start to stir this. We are going to cook these onions oh, I don t know three to five minutes until they are translucent.

    Now, you won t be even able to tact if there any onions in this soup. They are just going to add the overall sweetness to the soup but it gives that a really rich flavor. So, it s been a few minutes, our onion is cooking nicely, I m going to go ahead and add the carrot. Now, carrots are going to need a little bit of moisture in order to get soft. So, once they get them stirred around I am going to go ahead and add a little bit of chicken stock which I have had on my stove for the last 24 hours. Making your own chicken stock is really one of the seeker ingredient to almost all winter dishes. Chicken or beef stock or lamb stock.

    Now, the carrots are going to be able to absorb a lot of that moisture and really make them soft and tender. So, what we are going to do is just let them go to work. We are going to cover and just left them simmer about 10 or 15 minutes and I will check that and move on.

    So, our carrots and our onions are nice and soft. So, at this point we are going to put them into the food processor. Now, if you have an immersion blender for this, even better. It won t be nearly as messy if you have an immersion blender. Here we go, into the food processor, put that on, actually I need to go ahead and add my caraway, I went and I ground them earlier in a mini food processor. So you camn kind of go ahead and smell, oh they smell incredible, I love caraway, but if we don t want to put caraway at this point, you could add some freshly grated ginger. You could add some orange juice with a zest of some orange right in there, to make an orange carrot soup or an orange ginger soup, both are amazing. I m going for caraway today. Now, I m looking for a real fine texture, real nice consistency. So I am going to continue to add a little bit of stock as I am pureeing it. Let that go for about a minute. I think it's going to be perfect. It has a beautiful consistency exactly what I am looking for. I m going to put that back into the pan, add a little bit of more stock and a little bit of coconut milk and then we will back, we just need a little salt and then we are going to taste. So, here we go back into our pan, isn t that pretty? Look at all that beta carotene. I wish you could smell that. It s smells amazing too.

    Here is what I am going to do. I am going to go ahead and add a little bit of coconut milk and at this point I am going to start out with half a can, stir that in. Now, I already have about one cup of stock in there. So, now we are just going for the consistency that you want, again there s a personal taste. So, I am going to add a little more. I would like it a little creamier, little smoother.

    Now, since this soup is pretty sweet meaning we have got a sweet onion, we have got sweet carrots, we have got the coconut milk which is pretty sweet. In order to balance it out you really have to finish this soup with a nice sea salt. So, we are going to ladle it up, right here, how easy was that? Ladle, pretty serving bowl, add a little pieces of caraway. We are going to finish it with a little sea salt and finally the best part, give it to taste.

    Coming up next, we are going to spice it up with some spicy yam.