Not a great picture but what a tasty soup!
Here’s my version of Fall Carrot Soup
Make the chicken stock:
Boil a chicken carcass from a previous meal in a Dutch oven with plenty of water. Add: onion skins and ends from one medium onion, ends and peels from six or seven carrots, tips and ends of seven stalks of celery, ten cloves of garlic, rosemary, thyme, and bay leaf. S&P.
(The onions, carrots, and celery from above will go into the soup).
Make the soup:
Rough chop a medium onion and sauté with three cloves of garlic, as well as thyme, rosemary, oregano (except for the oregano, I used fresh herbs).
Add six or seven chopped carrots and three chopped celery stalks.
Ladle in enough stock to cover and then some.
Add two tablespoons of tomato paste and two teaspoons of fresh grated ginger.
Cook until carrots are soft and then using an immersion blender, make a puréed soup.
Serve with chopped dill and thyme, more salt, and a swirl of garlic-infused olive oil.
I probably would have added a tablespoon or two of heavy cream or marscapone if I’d had any in the fridge, but this recipe was delicious without them!
