For St. Patty’s Day I made this traditional Irish carrot soup.
I think sometimes I idealize life as an Irishman/woman. I had very romantic notions about this soup and its ability to transport me to jaw-dropping cliffs and sea swept country sides of rolling green. And while I can tell you from experience that that does not happen, it is still a darn tasty soup, especially suited for this little bit of cold weather we are enduring.
Maybe you could look at pictures of Ireland while you eat it or listen to Celtic tunes to enhance it’s Irishness?
Traditional Irish Carrot Soup Gone Paleo
2 pounds carrots
1 large onion (I used sweet)
5 cloves garlic
5 whole cloves
4 cups organic chicken or beef broth
2 tbsp EVOO (Extra Virgin Olive Oil)
1 tbsp fresh lemon juice
Sea salt and pepper to taste
Full-fat coconut milk or organic heavy cream
- Heath the oil in a large sauce pan.
- Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes.
- Add 3 1/2 cups of the stock or broth, cover, and simmer, stirring frequently until the carrots are very soft, 25 to 30 minutes.
- Remove the cloves from the stock/broth and discard.
- Transfer the mixture to a blender or food processor in batches and process until smooth.
- Return to the same saucepan and stir in the lemon juice.
- Season with salt & pepper and, if needed. Thin with the remaining 1/2 cup stock or broth, if you wish.
- Serve in bowls with a drizzle of cream.
- Sprinkle with minced parsley or place a sprig in the center of the cream.
Recipe inspired by New Seasons Market.
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