You can still order my ebook, SOUP’S ON! But if you want a “peak” at recipes, I’ve posted the following…
Caraway seeds are often added to rye bread, but are a fun flavor to season this dish with too. Potatoes tone down the sweet carrots; colorful red quinoa makes a good garnish. Serves 6-8.
2 lb. carrots, peeled and chopped into discs
2 lb. potatoes, peeled, cubed
1/4 c. virgin olive oil
1/2 tsp. caraway seed
1 1/2 tsp. salt
1/2 tsp. dill weed
Optional: Cooked quinoa and chopped green onions for garnish
1. Give carrots a head start cooking, as they take a bit longer than potatoes. Simmer about 20 minutes: > 2 lb. carrots, peeled and chopped into discs > boiling water to cover
2. Set 1 c. or so of the cooked carrots aside, if desired. These can be added back into the pureed soup; the slices of carrot will add texture to the otherwise creamy soup.
3. To the remaining cooked carrots in the pot, add and cook until potatoes are tender: > 2 lb. potatoes, peeled, cubed
4. Process the potato/carrot mixture until smooth, using immersion blender or food processor. If using food processor, process lightly, so the potato starch doesn’t get overdeveloped (making the consistency gummy.) To the pureed mixture, blend in: > 1/4 c. virgin olive oil
5. To5ast: > 1/2 tsp. caraway seed
6. Put all ingredients into pot: > Pureed potato/carrot/oil mix > toasted caraway seed > 1 1/2 tsp. salt > 1/2 tsp. dill weed > black pepper > reserved cooked, sliced carrots (optional: “caramelize” the sliced carrots by grilling first, which develops their sweetness)
7. Reheat soup; garnish with: > Cooked red quinoa (optional) > chopped green onions