Yesterday was one of the days when the co-resident was not going to be home for dinner. Considering I don’t really have any strong dislikes for any specific food groups, my options seemed endless. Cooking for one however can be quite daunting. You don’t want to go though a complicated recipe and have it turn out perfectly with no one to go “ta da” for. You also don’t want to curl on the couch with instant noodles, though trust me sometimes that’s the best way to relax. Most of my cooking revolves around what I have in my refrigerator on any given day. So a quick peak established that I would need to find a recipe that involved carrots. Everything fit into the plan perfectly as I zeroed in on Carrot Soup with Yoghurt! a. The co-resident does not consider “Soup” to be a meal, b. Carrots do not feature in his list of ‘yummy’ things to eat, c. Cold Soup?? … That was pretty much an oxymoron that I cannot be bothered to explain to him. So yeah, he’s out and I’m making Carrot Soup!
Carrot Soup with Yoghurt
Prep time – 12 mins
Cooking time – 30 mins
Serves 4 (I’ve given the standard recipe)
What you need:
30g Butter (everything wonderful starts with butter)
6 Carrots (diced)
4 cups Chicken Stock
¾ cup Sour Cream/ Yoghurt
1 clove Garlic (crushed)
1 Onion (chopped)
2 medium Potatoes (diced)
2 Tbsp Fresh Chopped Herbs (parsley/ sage) to garnish
What to do:
Melt the butter (sigh..) in a large saucepan. Add the onions and garlic, sauté till onions are translucent and you can smell garlic in the air. (It helps if you toss the onions in first so that way the garlic will not burn/ discolor). Add carrots and cook for 2-3 minutes. Toss in the potatoes, reduce heat to low, cover and sweat the vegetables for 4-5 minutes (Yes, the veggies love a sauna too!). Pour in the stock and bring to a boil. Season to taste (I add rock salt, freshly ground pepper and garlic powder.. Yes, I am addicted to garlic). Reduce heat and simmer, covered for 25 mins. Take off heat, let it cool for a bit, then puree the veggie stew in a food processor/ blender. Serve garnished with a big spoonful of yoghurt/ sour cream, sprinkled with herbs.
I put some bread (need my carbs) in the oven, spread with a lovely Parsley Garlic butter to compliment my wonderful carrot soup….Give it a try!