In the Kitchen: The Making-of Carrot Soup

This Christmas I got an immersion blender with the hope of “souping” my way through the cold winter months. Well, I have a long list of soups I’m hoping to get through, so I decided I just couldn’t wait any longer for winter to make an official appearance (hello 50+ degrees in January).

I chose carrot because I thought it would put my blender to the test right off the bat. (My lil Cuisinart did good!) I actually combined recipes from The Smitten Kitchen and 101 Cookbooks. 101 simplified the steps and suggested cutting the carrots into 1-inch pieces, which was preferable to peeling all 2lbs of carrots as suggested by SK. But SK had great suggestions for flavor boosts, such as ginger, and I’m a fan of that.

This recipe was easy as pie soup! The hardest part was chopping all the ingredients. And that was primarily because I mistook the instruction to add two gloves of chopped garlic for two entire bulbs. That took a while to peel and mince. Thankfully I recovered from my mistake before it was too late. We’d have had garlic breath for DAYS!

My only pending question is this: how do you prevent tearing up from cutting onions? Please help! I thought lighting a candle would do the trick… but def not.