I doubt soup is a dish that would spring to many people’s minds during the summer months. Of course, writing this from Scotland the term summer is in itself rather vague… so a hot soup works most days of the week, regardless what the calendar may claim.
Weather bashing aside – this carrot and tarragon soup is currently running on the menu at work as it does fall into the category of summery soups. It also happens to be delicious and easy on the wallet – hooray!
CARROT AND TARRAGON SOUP:
→ one bag of carrots
→ one brown onion
→ 1 litre vegetable stock
→ 1 tbsp dried tarragon
→ fresh coriander
→ oil/dairy free-butter for frying
for garnish (opt.): more coriander, roasted sunflower kernels, balsamico
1. Start by peeling and chopping carrots and onion, before adding to a large skillet on medium heat. Sauté for about 8 minutes, until onion is soft.
2. Add vegetable broth, about one litre or just enough to cover the veg, and bring to boil. Reduce heat and let simmer for about 10 minutes.
3. Add in coriander and tarragon. Then, working in smaller batches, puree soup with blender.
4. Once soup is smooth, return to stove top and let simmer for about 5 minutes for the flavours to blend. Adjust flavours, add in salt and pepper if necessary.
5. Top off with some garnish for the eye and it’s ready to serve!
For my side-dishes I had some left over broccoli florets with nutritional yeast and a grilled violife-cheese & avocado-sandwich. ↓
I made this last night, slowly peeling and chopping the vegetables while watching MustardonMovies (and filling up almost an entire a4 with titles to watch). A very relaxing way to ease into my weekend, especially since I have not had the time nor urge to cook anything than sandwiches for the past weeks.