About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Carrot Candy | Main | Carrot and Parsnip Puree »

Carrot Soup

By Cindy Ruth

This week our ingredient for Flavors is carrot. I had an abundance of carrots, because they're a vegetable that grows very well here in Alaska. I get lots of them in my weekly CSA box.

I didn't want to try to come up with some oddball recipe here. I made Carrot Soup. This is something that I make quite a bit, and never follow a recipe for. I made this one a little different than I usually do, using some complementary ingredients that I normally wouldn't use. The result was delicous. Fresh carrots are usually quite sweet, and with the addition of maple syrup in my soup, I wondered if it would be overly sweet. It was not. I think the orange juice cut the sweet, maybe because my orange was more tart than sweet. I garnished my soup with a swirl of plain Greek yogurt, which also added a nice tang. Another keeper as far as I'm concerned.

The complementary ingredients I used were onions, olive oil, thyme, ORANGE JUICE, MAPLE SYRUP,and allspice.

5 cups carrots, sliced
1 large onion, diced
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
Pepper, to taste
4 cups chicken broth
Juice of 2 oranges
2 tablespoons pure maple syrup
1/2 teaspoon ground allspice
Greek yogurt, plain (optional)

1. Heat olive oil in large saucepan. When hot, add diced onions, salt, pepper, and thyme. Cook, stirring occasionally, until onions are soft.
2. Add sliced carrots and chicken broth. Cook until carrots are tender.
3. Puree soup. I used a hand immersion blender. You can leave it a little chunky if you'd like.
4. Add juice from 2 oranges, maple syrup, and ground allspice.
5. Return to cooktop and reheat to serve.
6. If desired, garnish with a dollop of plain Greek yogurt.

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Comments (4)


Cindy, I would love to try making this soup! I'm sure it would be great for warming my cockles!!



This might go on my Thanksgiving menu. Thanks, Cindy - looks yummy!

Given the weather Mindy is dealing with right now, I'm guessing her cockles might need warming. :grin:

Nice recipe, Cindy. Love the addition of maple syrup.

LOL on coming up with an oddball recipe...such a fun way to describe it. Sometimes going with a tried and true delicious recipe with a new thought and awareness is just what this assignment is about, right? Right! Look delicious.

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The previous post in this blog was Carrot Candy.

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