barry’s back on a soup kick.

hello all. after being away for a couple weeks, i’m back … i missed you guys. i realize that i’m being sentimental – soup makes me feel that way. yes, i’m back on the soup kick with a new flavour i tried on the weekend. my buds and i have been having food fests whenever we can: food-themed evenings where we all cook dishes for each other. it’s cheaper than eating out, and you’re always guaranteed leftovers: win-win. this past weekend’s food fest was “clean-out-your-freezer-and-pantry-and-randomly-make-something”. tons of fun with that hint of danger: you never know if what you make will be completely edible. luckily for my buds and i, we all survived and didn’t have a single bad dish. one bud found a recipe for a carrot soup that they changed and made their own. it was a big hit, so i thought i’d share it with you all, with the changes my friend made. enjoy hunting around your pantries, potato bins and freezers for the ingredients to this delicious concoction.

carrot soup.
(originally courtesy of recipezaar; made even better by my friend.)

Ingredients
6 tablespoons butter (my bud generously used more)
1 large onion (minced)
2 garlic cloves (minced)
8 carrots (peeled, grated) (the fridge only produced 4 purple carrots, and a small bag of baby carrots, so that’s what we used)
2 plum tomatoes (chopped) (this was left out for food fest: no tomatoes on hand)
4 cups chicken stock (MUST be homemade!) - (my bud used oxo…recipezaar, what’s your deal?)
salt & fresh ground pepper (to taste)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup evaporated milk (my friend used 2/3 cup)
2/3 cup sour cream

1. heat butter in a pot. add the onion and garlic. saute 3 minutes.

2. add the carrots and tomatoes. saute 5 minutes.

3. add stock, salt and pepper, nutmeg and ginger. bring to a boil. reduce. simmer 10 minutes.

4. puree. return to pot.

5. add the milk and sour cream. heat through, but DO NOT BOIL.
enjoy!