"cshenk" > wrote in message
...
> "sf" wrote
> "James Silverton" wrote:
>
>>> There is a recipe for the subject soup in today's Washington Post. You
>
>> If you ask nicely, cshenk might post her carrot soup recipe. Don't
>> mess with it because it's OMG fantastic just the way it is and dead
>> easy too.
>
> LOL! Can't find it in my recipe base! But i have several. I suspect
> this is it:
>
> 2 cups stock (chicken or dashi)
> 1 cup chopped carrots (maybe a bit more)
>
> Crockpot that and add butter (about 1 TB to start). Once carrots are
> soft, put in blender and puree. Serve with a bit of butter and you can
> add other spices if you wish.
>
> That the version you mean SF?
>
> BTW, I agree that boxed Dashi is good. In fact, it may need a little
> kombu added but overall it is as good as home made and bought in bulk,
> quite cheap. I used to make my own, but that was before I had access to
> the boxed granules.
>
> ---------- Recipe via Meal-Master (tm) v8.05
>
> Title: Dashi
> Categories: Xxcarol, Soups
> Yield: 4 Servings
>
> 1 sm Kombu piece (seaweed/kelp)
> 2 c Water
> 1 c Katsuo bushi (dried bonito)
>
> The kombu piece will be about 4-5 inches square.
>
> Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi.
> Once flakes sink, pour through strainer and discard flakes (or save for
> second soup use!). Can be made without Katsuo Bushi, with Shiitake
> mushrooms in it's place for a less salty and vegetarian type but it needs
> a
> good 2 hours gentle boil to taste right.
>
> Optional additions galore! Top picks are little chunks of Tofu, green
> onions, mushroom bits, shrimp, and shredded cabbage.
>
> From the kitchen of: xxcarol

I couldn't locate the carrot soup recipe on the Washington Post site, but
recalled I had one I found a few years ago that has gotten pretty good
reviews at my house. It seems like a lot of steps but is actually pretty
easy and very quick.

Ginger and Honey Carrot Soup
Recipe courtesy MANGIA (HarperCollins, 2001) by Ricardo Diaz and Nancy
Jessup
Yield: Serves 6

12 medium carrots
1 yellow onion
2 garlic cloves
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cups water
2 teaspoons grated fresh ginger
Salt
3 tablespoons honey

Trim, peel, and cut the carrots into 1-inch lengths.
Trim, peel, and chop the onion and garlic.
In a heavy pot or Dutch oven, sauté the onion in the butter and olive oil
over medium heat, stirring, until translucent.
Add the garlic and sauté it for a few minutes, taking care not to let it
brown.
Add the water, carrots, ginger, and salt and cook until the carrots are very
tender, about 45 minutes.
Turn off the heat and let the soup cool.
When the soup has cooled, puree it in batches in a food processor or
blender.
Return the puree to the pot and place it over medium-high heat.
Bring the puree to a boil and reduce it to the desired thickness.
Add the honey, stirring until dissolved.
Taste, adjust the seasonings, if necessary, and serve immediately.

To serve cold, remove the pan from the heat and let the soup cool
completely.
Cover the pot and refrigerate.