I debated back and forth on what I wanted to do with the carrots I got in my CSA box this week. Part of me wanted to make carrot cake again, part of me was craving something savory. I haven’t been feeling well this week and the thought of a nice bowl of soup won out over a sweet piece of cake. This is what I came up with…
Carrot Soup w/ Goat Cheese and Basil
- 3-4 good sized carrots peeled and chopped into rounds
- 3 tablespoons unsalted butter
- 1 large shallot or 1 small onion minced
- 2 bay leaves
- 4 C water (you could try chicken stock..I was out so I used water)
- 3 tablespoons heavy cream
- Goat cheese
- Basil chopped
- Pepitas or pine nuts
- S&P to taste
In a dutch oven sautee minced shallot or onion in the melted butter until translucent.
Add carrots and stir around until coated with butter/onion mixtured.
Add water and bay leaves. Let come to a boil then simmer for about 20 minutes or until carrots are really soft.
Puree with an imersion blender or regular blender. Stir in heavy cream and salt/pepper to taste.
Ladle soup into bowl and crumble goat cheese in center. Top with basil and pepitas (or whatever else you want). Enjoy!