I’ve always loved soup. When I was younger, it was usually pasta for dinner, and soup made a rare appearance. If we did happen to have soup, it was either a chicken broth with pastina (small pasta), or a potato-based soup. But now that we are older and I’m cooking a lot more for the family, soups are a more common occurrence during the week.
- 2 Heads of Garlic
- 3 Tbsp Extra Virgin Olive Oil
- 1 Medium Onion
- 2 Cups Carrot
- 2 Medium Potatoes
- 6 Cups Vegetable Broth
- Salt and Pepper
After potato leek soup, carrot garlic is my favourite. It’s a simple recipe that does not require much work. You being by cutting and prepping all of your vegetables, and putting your vegetable stock/broth in a pot to warm for later. Get your oil in a pan and brown your garlic; remove it once it is brown, and cook your onions until they’re soft. (This is my favourite part of the recipe, because your whole kitchen smells like garlic.) Add your carrots and toss your garlic cloves in whole. Cook until the carrots are soft; when soft, add your 6 cups of broth to cover your carrots. If you prefer to thin out the soup, since it is a thicker soup, add another cup of water. When it comes to a rolling boil, lower the heat to a simmer and cook for 30-45mins. Once it’s cooked, season and use a hand blender or blender to puree your soup.
When working with this recipe myself, I made quite a lot of soup, so we had enough to last throughout the week. My mom took it to work; my dad had 3 bowls of it. The soup itself has a nice garlicy taste, with the subtleness of the carrot working to take the edge off the garlic. It’s a delicious soup; I hope those of you who try it enjoy it as much as I do!