IMBB #14: Orange You Hungry?
This month, Foodgoat's hosting IMBB and came up with the clever idea of an orange theme. What fun! I'd had my eye on a simple carrot soup recipe anyway, and today turned out to be the perfect day for it. I spent the afternoon at a "Chocolate Fantasy Buffet" for work (I know, poor me, working on Sunday eating free chocolate. . .) so I wanted a very light and healthy dinner. This was just right - the beans and milk gave it a thick and creamy feel without being too heavy. The color was lovely too!
Creamy Carrot Soup
based on a recipe from Epicurious
1.5 lbs carrots, peeled and cut into 1/2 inch pieces
3.5 cups chicken broth
1 onion, diced
1/2 teaspoon dried thyme
pinch of cinnamon
1/2 teaspoon cumin
3/4 cup drained canned cannellini beans
1 cup milk
salt to taste
1. Combine first 7 ingredients in large pot and bring to a boil. Reduce heat to a simmer and cook until carrots are tender, approx. 15 mins. Remove bay leaf.
2. Add beans to the pot and puree using stick blender (or use countertop blender if necessary). Add milk to pureed soup, stirring thoroughly.