Tuesday, August 21, 2012

Carrot Soup (You have 15 minutes, right?!)

History has never been my best subject, so the story I'm about to share may or may not be accurate. So during some war between the British and some other people, the very fawncy Englishmen heard that eating carrots would improve their eyesight. Therefore, in order to increase their odds of winning the war by being able to see their enemies, they gorged themselves with carrots. In fact, they ate so many that their skin turned orange! One summer day, my cousin and I, afraid of getting skin cancer, decided to test this theory and turn it into a rockin' tan. Our hue did not change, but I do believe we got sick because we each devoured about a pound of the orange stuff within a twelve hour period. Several years later, my mom got wind that I had been eating carrot soup for lunch and dinner for about a week straight and called to check up on me to make sure that my skin tone was not morphing into a certain color of the rainbow.
After realizing that the only part of my body that was affected by carrot soupapalooza was my weight (I lost eight pounds without trying). I decided to continue eating it for as long as I could stand. I have been making this recipe for a few years now, and it has yet to get old. It has the perfect blend of sweet and savory, and best of all, is loaded with vitamins. Also, it's a pretty awesome diet food because it's ridiculously low in calories but also extremely flavorful.

The measurements may not be totally exact due to the fact that I haven't actually measured anything other than the broth since 2009, but the instructions below should be more or less correct. Be daring and give my approximations a whirl. I mean- how bad can it be, right?

1 pound-ish carrots, sliced into 1/2" thick chunks
6 cups chicken or vegetable stock
1 small onion, roughly chopped
1-2 cloves of garlic, pressed
pepper to taste

1. Locate the power cord, which should be connected to your crock pot. Insert into outlet.

2. Combine all ingredients.

3. Let cook on whatever setting you want. Need it in four hours? Done. Want to start this before work? Go ahead.

4. Once the cooking process has completed and the carrots are nice and soft, pour your soup (in batches) into a blender and puree the Hell out of it. Return each batch to large bowl or pot.

5. Combine all pureed batches and stir. If your soup is too thick for your liking, add water, and if so desired, a dash of salt. If it's too runny, oh well, better luck next time.
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