Ring in Spring with this Carrot Soup Recipe. An ultra silky Cream of Carrot Soup, made with the classic carrot-leek combination, just in time for spring parties!
One of my favorite seasons for food is when hearty winter dishes collide with the fresh flavors of spring. The amalgamation of rustic warming meals with light playful ingredients is almost more than I care bare.
It signifies spring is right around the corner. Crocuses and Hyacinth will shoot up any moment, and barefoot tiptoeing through soft blades of grass is in the near future.
This is a season of anticipation, and I crave dishes that reflect it.
Today’s Carrot Soup Recipe is a wonderful winter-to-spring transition dish, because it’s creamy, filling, and piping-hot, yet has light-hearted flirtatious ingredients like leeks and Sauvignon Blanc.
The carrot-leek duo offers a tangy sweetness to the soup, with a rich velvety texture from sour cream. I used “Canadian-style” sour cream from Karoun Dairy, because it is extravagantly creamy. Almost like creme fraiche with a tang.
Cream of carrot soup is easy to make and would be perfect for soup-and-salad night, yet lavish enough to serve at your first spring dinner party.
Not only that, it was tested and approved by the toughest critics I know, Lt. Dan, our resident Soup Nazi and “Thunderbolt Viking Collier”… our bunny.
Thunderbolt is our household expert on all-things-carrot.
Both Lt. Dan and Thunderbolt agreed, this carrot soup recipe is something special.
“Bunny-Approved Carrot Soup Recipe”
Disclosure: No bunnies were harmed in the making of this post, only kissed on the nose incessantly. …And no soup bowls headed for the dinner table were tested by Thunderbolt.
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