I love soups. There is something comforting, soothing, heart-warming in a bowl of warm soup. Frankly, few foods have this effect on me.
When I am sad, down, when life seems to be going in the wrong direction, I drown my sorrows in a bowl of soup. When I don’t feel well, when my body resents the use and abuse of everyday life, I find nourishment in one of my favorite soups.
Another great thing about soups is that they normally require little time and effort, because some days I don’t feel like spending a lot of time in the kitchen.
Soup is the closest to “fast food” I get. And they are usually light, so its eating without the guilt.
And I love carrots!
Hardly a day goes by that I don’t have carrots in my diet. It appears in soups, stews, rice, vegetable dishes and meat. Whatever nutrients there are in carrots, I am sure I am not missing them. Perhaps carrots are responsible for my healthy, orangey glow.
I am kidding.
- 1 lb [0.48 kg] of carrots
- 4 tablespoons of olive oil , divided
- 1 1/2 teaspoon of salt (or more, to taste), divided
- 1/2 teaspoon of pepper (or more, to taste), divided
- 1 medium white onion , sliced
- 1/3 teaspoon of nutmeg powder
- 2 qt [2 lt] of low-salt , or homemade vegetable broth
- 1/2 tablespoon of chopped curly parsley
Heat the oven to 300 ºF [150 ºC].
If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt and a pinch of pepper.
Bake the carrots for 15 minutes, or until they are tender.
In the meantime, Heat the remaining oil in a pan.
Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
Mix the onions, nutmeg, carrots, and the broth in the blender vase. Blend until they are dissolved.
Pour into a pot, add the parsley. Boil until it has reduced to 3/4 of the original volume.
Season with salt and pepper to taste. Serve warm.