The weather in Austin lately has been divine. On Tuesday I went out with a couple of my friends (and Lincoln) to the Greenbelt for a hike and it ended up being a really awesome day. I went hiking here with Sam last semester, and the photo below shows you what the creek used to look like. We used to be able to walk in the creek bed. However, thanks to the rain this year there is water here now, and I am really excited to come down here to swim!
I know I posted about a carrot soup earlier this year, and although we liked it, I just felt like maybe I could find a recipe I liked more. This soup definitely met that expectation. I really loved this soup, and the addition of the parsley oil was nice! I found this recipe from the shutterbean blog (one of my favorites).
Here are the ingredients for the creamy carrot soup…
The first thing I did was saute my onions for about 5 minutes. Then I added in my garlic and sauteed them for another 2 minutes.
Next I added in my vegetable stock, carrots, and spices and brought my soup to a boil and then reduced to a simmer. (BTB RTS, remember?) I simmered the soup for about 35 minutes.
Next I mixed my cornstarch with 3 tablespoons of water to dissolve the cornstarch.
Then I added this to the soup, along with the cream, and let the soup simmer for another 15 minutes.
Finally I pureed my soup with my AWESOME immersion blender.
While my soup was simmering I made the parsley oil. Here are the ingredients for the parsley oil.
In the food processor I blended my parsley with olive oil and salt.
Top the soup with parsley oil when serving… and eat!
✔ 1 tablespoon extra virgin olive oil
✔ 1 tablespoon butter
✔ 1 yellow onion chopped
✔ 2 cloves minced garlic
✔ 12 carrots peeled and sliced
✔ 6 cups chicken stock (I used vegetable stock)
✔ 1/2 teaspoon dried dill
✔ 1/2 teaspoon dried marjoram
✔ 1/2 teaspoon dried thyme
✔ 1/2 teaspoon dried parsley
✔ salt & pepper
✔ 3 tablespoons cornstarch
✔ 1/2 cup heavy whipping cream
Parsley Oil Ingredients:
✔ 1/2 cup chopped parsley
✔ 1/2 cup extra virgin olive oil
✔ 1/2 teaspoon kosher salt
In a large pot, heat olive oil & butter over medium high heat. Add onion and saute until translucent, 4-5 minutes. Add garlic and saute for another 2 minutes. Slowly add the chicken stock, carrots and spices. Bring soup to a boil and reduce heat. Simmer uncovered until carrots are soft, about 35 minutes.
In a small bowl mix cornstarch with 2-3 tablespoons of water until cornstarch is dissolved. Add cornstarch slurry to soup and stir well. Slowly add in the cream and let simmer for another 15 minutes.
Puree soup with an immersion blender until smooth. (Make sure to taste it and season to taste appropriately with salt and pepper, but also be aware that the parsley oil is salty as well)
Parsley Oil Directions:
In a blender or food processor blend the chopped parsley and oil with 1/2 teaspoon of salt.
Top each bowl of soup with spoon full of parsley oil and serve.