Awesome Carrot Soup Recipe
Tuesday was yet another reminder why I always pack lunch, and carry food on my person… The traffic on the way to work was so bad, that instead of going back home between my morning class and night class, I decided to stay on campus and work. All was well with the plan, except no packed lunch. After a trip to the downstairs cafeteria, this is what I ended up with: Subway chopped chicken salad…
Functional, but underwhelming, and I can definitely make better. I also didn’t ask to omit the hot peppers, resulting in a mild heartburn, and tingling lips. Ugh. I miss my fridge.
On a bright side, my signature comparison of neuron action potential to human male sexual response elicited applause. You should attend my lecture just for that metaphor – it’s worth it. I also had 45 adults holding onto each others’ ankles, mimicking the communication between neurons. Few lucky students got to pretend they were dopamine molecules. Acting was impressive and very believable, and now I know what facial expression of a dopamine molecule would look like if… you know… it had a facial expression.
Hopefully, this soup recipe will brighten your day, as it brightened mine. It rocks.
awesome carrot soup
4 cups of chicken stock
*1 medium apple, peeled and cut into cubes
1 medium onion, finely chopped
*1 turnip, peeled and cut into cubes
1 – 1.5 pounds of peeled carrots (about 4-5), cut into rounds
2 tbsp olive oil
*1 tbsp butter
*1 cup water
*1/2 cup skim milk
*1 tbsp balsamic vinegar
*1 tbsp molasses
1 tsp ground cumin
1 tsp cinnamon
*1 tsp hot sauce
salt, pepper to taste
1-2 tbsp fresh ginger, grated
*Optional. Notice that the basic carrot soup actually requires very few ingredients. However, adding some extra spices and ingredients makes the flavour a little bit more sophisticated.
1. Preheat olive oil in a soup pan, add chopped onions, and cook until translucent (about 5 minutes on medium setting). Add the carrots, turnip, apple, ginger, cinnamon, cumin, stock and water.
2. Bring to boil, then simmer for about 25 minutes or until carrots are soft (this step took me a while for some reason, but just keep poking carrots with a fork once in a while to see if they are ready).
Add butter, milk, balsamic vinegar, molasses and hot sauce. Simmer for another 2-3 minutes.
Leave to cool. Transfer soup in small batches to the blender, and puree until smooth.
Pat yourself on the back, reheat, and serve with Greek yogurt and chopped dill.