The sweet earthy flavor and the hearty texture unique to root vegetables are magnified in this simple, yet oh so good soup adapted from a recipe by Chef Barbara Fenzi.
Creamy Carrot Soup
1 tablespoon olive oil
1 cup coarsely chopped onion
1 clove finely chopped garlic
¾ lbs. carrots (about 3 large), peeled and sliced
1 cup chopped tomatoes (canned, with the juices, may be used)
1 Serrano or jalapeño chile, seeded and diced (sub in ancho or poblano chile if you prefer a milder flavor)
3 cups vegetable stock
¼ cup freshly squeezed orange juice, strained
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons pumpkin seeds, toasted, for topping (optional)
1 tablespoons pomegranate seeds, for topping (optional)
2 tablespoons chopped cilantro, for topping (optional)
In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, carrots, tomatoes, Serrano, and stock. Bring to a boil over high heat; cover, reduce heat to low, and simmer until carrots are very tender, 45 minutes to an hour. Put into a blender, in batches, if necessary, and purée until smooth. Stir in the juices and season with salt and pepper and additional juice, as desired. Top with toasted pumpkin seeds, cilantro or pomegranate seeds, if desired.