On Sundays I love to cook. Today I made my favorite soup recipe from Moosewood.
Herbed Carrot Soup
(adapted from Moosewood Cookbook by Mollie Katzen)
2 pounds carrots, peeled and chopped
1 medium potato (the size of a medium fist), peeled and chopped
4 cups water or vegetable stock (I used homemade chicken stock from last nights chicken leftovers)
1 tablespoon butter or oil
1 cup chopped onion
1 1/2 teaspoons salt
2 medium cloves garlic, minced or crushed
1/2 teaspoon thyme
1/2 teaspoon marjoram or oregano
1 teaspoon basil
1 to 2 tablespoons lemon juice (or, to taste)
optional: small amounts of finely minced chives for the top (I also top with a little greek yogurt)
1) Peel and chop the carrots and potato, and place them in a medium-large saucepan with water (or stock). Bring to a boil, cover, and simmer until the vegtables are tender (10 to 15 minutes)
2) Meanwhile, heat butter or oil in a small skillet. Add onions and salt, and saute over medium heat for about 5 minutes. Add garlic and herbs and saute about 5 minutes more, or until onions are soft. Stir in lemon juice.
3) Puree everything together in a blender or food processor, and transfer to a kettle or dutch oven. Simmer gently, 8 to 10 minutes. Serve hot, topped with a light sprinkling of fresh herbs.