Soup has got to be my favourite part about the fall and winter, and I eat it constantly. In our first day of classes at George Brown, our nutrition teacher asked us - if we had to go to a desert island what would we bring? The typical answers of chips, pizza (and this is chef school?) and finally my answer which was of course soup. (This answer was also in the middle of January, might have been Ontario fruit had I answered in the summer!!)
Soups are just the perfect start to a meal, the perfect meal all wrapped up in one bowl, and so easy to change up on a daily basis. Soups are also great for emptying out the fridge and using up those vegetables that are almost at their due date. Be creative with soup, mix and match flavours and try something different this fall/winter!
The soup I am making for my lunch today is a delicious carrot soup that is sweetened up with a bit of evaporated milk. A really great trick I learned from Trish Magwood and this recipe. The soup is beyond simple and I think will come to be a staple in your house!
This soup would be a great starter for thanksgiving - savoury with a hint of sweet, the perfect thanksgiving orange colour, and something to warm you up if you are spending the weekend up north.
Carrot Soup in a Mug by Trish Magwood
Serves 4
Ingredients:
1 tbsp butter
1 white onion, chopped
1 lb carrots, chopped (about 3 cups)
3 cups chicken stock
1 can evaporated milk
salt and pepper
1 tbsp chopped parsley for garnish
Directions:
1. In a large heavy soup pot, melt butter over medium heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Add the carrots and cook another 5 minutes.
2. Add the chicken stock and bring to a boil, cover, reduce heat and simmer until carrots are soft, about 20 minutes.
3. Remove fromt he heat, using a hand blender puree until very smooth. Stir in evaporated milk. Season to taste and serve with chopped parsley
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