It was one of those special small town weekends — so simple — hanging out on neighbor’s porches, kids running and playing with friends, visiting the local coffee shop, taking long walks in the woods, comfort foods and campfires. I grew up in a small town similar to the one we are living in now – just waiting for the day when I could finally leave. Now, I find that living in a small town is exactly where I need to be.
Over the weekend we had specialty bread from here (our local bakery) and coffee from here (one of our favorite neighborhood coffee shops). We hiked here and made one of our favorite soups (carrot soup) that is so easy to make and just the perfect shade of orange!
Carrot Soup (recipe adapted from the Moosewood Cookbook)
2 lbs of carrots
1 medium potato
4 cups of water
1 Tbs butter
1 cup chopped onion
1 1/2 tsp salt
2 medium cloves of garlic, minced
1/2 tsp thyme
1/2 tsp marjoram
1 tsp basil
1 to 2 Tbs lemon juice
Peel and chop carrots and potato and add to a large pot with the water. Bring the water to a boil. When water is boiling, cover and simmer until the carrots and potato are tender — about 10-15 minutes.
While the vegetables are cooking, saute the onions and salt for 5 about minutes. Add the garlic and herbs and saute until the onions are soft (about 5 minutes). Once the onions are soft, add the lemon juice.
When the onions and herbs are finished, add to the cooked carrots and potato. Begin to pureé everything together. I like to make the soup a little on the chunky side and will sometimes pureé in batches – adding the pureé back into the pot that I cooked everything in — leaving in just a few of the chopped cooked carrots. If you don’t want it chunky, simply add it to a large bowl or dutch oven. Serve hot and with a warm baguette on the side.