Creamy Carrot Soup

I first made a version of this carrot soup on a cold, blustery “spring” day just like today, when all I wanted to do was curl up under a blanket and eat something comforting. It came out so flavorful that I forgot about the weather altogether. In fact, I had to abandon my original plan of a carrot-cheddar chowder because the soup tasted awesome and I hadn’t even added the cheese yet.

Despite the absence of cheese, the “finishing cream,” as I’ve termed it, gives this soup a cheesy flavor. It’s rich and luscious, with the bright savory notes of dill, chives, and thyme complimenting the sweetness of the carrots perfectly. A couple spoonfuls of this could do wonders for a mac & cheese (I’ve got comfort food on the brain) or any type of grain-based casserole. That’s if you have any left over, of course. I served it with some smoky tempeh strips and sautéed swiss chard for a very satisfying lunch, and we ate the whole pot.

A couple notes about the recipe:

-While I love this soup as written, I have to say it was also pretty good before blending. If you don’t feel up to blending the soup, don’t have hemp seeds or sour cream, or feel like veganizing the recipe, you can stop before the blending step and enjoy something hearty and delicious. If you get to the blending step but don’t feel like adding the finishing cream, the soup is also creamy and satisfying without it. But the finishing cream definitely takes it up a notch.

-The first time I made this, I blended almost all of it but left a little unblended so I could sink my teeth into something while enjoying the soup. This is also an option.

-Blended, this recipe yields 4 1/2 cups of soup and can be eaten hot or cold.

Creamy Carrot Soup

• 2 tablespoons extra-virgin olive oil
• ⅓ cup chopped chives
• 2 ¼ pounds carrots, peeled and cut into largish chunks (4-5 very large carrots, about 4 ¾ – 5 cups of carrot chunks)
• 1 small potato (4-5 ounces), peeled and diced
• 1 ¾ teaspoons dried dill
• 1 teaspoon dried thyme
• 1 teaspoon celtic sea salt
• ¼ teaspoon ground black pepper, or to taste
• 2 ½ cups water
• 2 teaspoons hemp seeds
• Finishing cream (recipe below)

Directions:

In a heavy-bottomed pot, sauté chives in oil for about a minute and a half or so, until soft; add carrots and stir to combine. Add dill, thyme, salt and pepper and stir so that the carrots are coated in the herbs. Cook on medium heat, stirring every so often, for 5-8 minutes. Add the water. Raise the heat to bring the mixture to a boil, then reduce the heat, cover, and keep at a gentle boil for about 10 minutes, until the carrot chunks have softened but aren’t quite done. Add the chopped potato and continue cooking, covered, until the vegetables are cooked through and tender, about 15 more minutes.

Turn the soup into a high-powered blender, making sure not to fill it more than halfway. (You will do this in batches unless your blender is huge.) Add the hemp seeds and blend until smooth. Return to the pot and stir in the finishing cream. Serve hot or cold.

Finishing Cream:

• 2 tablespoons sour cream (lactose-free for Low-Fodmap)
• ½ teaspoon dijon mustard
• ¼ teaspoon white wine vinegar
• ¼ teaspoon celtic sea salt

Directions: Mix together all ingredients.