When we were in Ireland this summer one of the most memorable meals we had started with a bowl of homemade carrot soup. Neither my husband or I had had it before and it was a more than pleasant experience. I decided to make some when we arrived home and I just got around to fulfilling my epicurean vow made on our first night at the Cahernane Hotel in Killarney.
I found a recipe that I thought would mimic our Irish experience and it was really quite simple. In the end I added a few surprise ingredients and my husband and I agreed it was thick, tasty and remarkably close to the delightful soup we had in Killarney. It was a meal by itself and a great soup for cooler temperatures this fall. Later this week I'm trying another carrot soup recipe and will post that as well with a comparison critique.
I tried an Irish Brown Bread recipe to add to the authenticity of the meal (and for a future post) but the recipe I tried was a disaster. Oh well, back to the drawing board...will try again soon!
2 tablespoons olive oil
2 pounds carrots peeled and cut into small pieces
i small onion minced
6 garlic cloves
1 teaspoon chopped parsley minced
4 cups vegetable broth
1 tablespoon lemon juice
1/4 cup sugar
1 cup whipping cream
2 tablespoons Dijon mustard
1/4 cup capers
salt and pepper to taste
- Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
- Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice, dijon mustard, capers and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
- Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.