Left Over Carrot Soup

Carrot Soup

We very often make a soup with left- overs. It is quick and easy and you can use just about anything. A carrot soup is very pleasing on the pallet, likewise is a squash soup. This is especially true on a rainy cold fall day. This recipe is for two people.

Here are the ingredients:

• 500-600 ml or approximately 2.5 cups of water
• 1.5-2 cups of cooked cut carrots
• 2 cubes of Knorr Vegetable stock
• 1 tsp of Ground Ginger

Optional Garnish:

• 2 tbs of chopped Green Onion
• ½ tbs of Butter in each bowl
• a few springs of largely grated fresh Carrots or sliced very thin into tooth pick size
• a bit of freshly grated Ginger

Carrot Soup from left over carrots.

In a medium size sauce pan heat up the water on medium to high heat.

While it is warming dissolve the Knorr Vegetable stock stirring with a whisk.

Make sure to taste as you go a long that the broth is to your liking; either adding more water or more stock.

Once the Knorr Vegetable stock is dissolved and it is coming to a boil, add the carrots and bring it back up to a boil.

Remove from heat and use a hand blender and emulsify the carrots. If you do not have a hand blender you can use a stand up blender. When doing this be careful not to get burned.

When the soup is smooth without lumps, return to heat and bring back to a boil, let simmer on low for a few minutes.

Divide the soup between two bowls and garnish.  Add gently the butter on top of the soup in the center, lay the shredded or sliced carrots on top of the butter, sprinkle the green onions on top and then shred some fresh ginger over the bowl.... Delicious!

Wine Pairing and Recommendations:

Pairing wine with carrot soup is pretty easy. My first choice would be a Pinot Noir from Falernia Winery in Chile. If you want something lighter go with a nice Rose like Pinot Meunier Rose from 8th Generation Wineyard in British Columbia.