Sopa de zanahoria - Carrot Soup

Liz, Brett, Memo, Jenna, Naomi & Natalie

Another great recipe I learned from Abuelita and living in Mexico was fresh cream soups. I think one of the first ones I ever tasted and learned how to make was Cream of Carrot Soup with bacon bits. I know I have explained that in Mexico, the main meal of the day is eaten at 2-4pm everyday. But what you night not know is that they normally serve several dishes. The first dish served would be a cream or broth based soup. Next they would serve a salad with dressing or a vegetable salad with cream or mayonnaise. Next would be a hot dish usually with rice or a pasta along with that most times you would get a side dish of liquid or refried pinto or black beans. Every meal was served with corn tortillas - "to push the food", I was explained! And then finally a dessert which normally was fruit based. Over the next week I am going to be explaining how to make some delicious soups from fresh or even frozen vegetables that could be served as an opening dish or the entire meal!

These recipes are dedicated to my daughter, Liz, who asked me to post my soup recipes. I love you Liz!

Abuelita's Cream of Carrot Soup:

2lbs of baby carrots, peeled and cleaned
4 sliced of bacon - diced
2 tbsp olive oil
2 cloves of garlic
1/4 of a medium onion - sliced
4 cups of Chicken broth - made with paste, bouillon cubes or cans  - vegetable broth can also be used
1 cup milk, cream or half & half
Ground fresh pepper to taste

Either cook the baby carrots in water with salt for about 20-30 minutes OR put the carrots into a microwave safe closed container with about 1 cup water at the bottom and 1 tsp Kosher salt. Microwave the carrots on high heat for about 15 minutes. I like this method as it keeps the carrot nutrients in and does not cook them out into the boiling water. In a deep soup pot, heat olive oil on medium heat and add the diced bacon and cook until CRISP. Remove the crisp bacon and lay on a plate with paper towel.

Next scoop the cooked carrots into the blender with 2 cloves of garlic and 1/4 of a medium onion cover with the hot water until just covering the carrots. (Be careful when you turn the blender on that it does not spray up and burn you!) Blend until completely liquified. Now reheat the soup pot with the olive oil and bacon fat until hot, add the liquified carrot mixture into the soup pot. Stir constantly. Add the 4 cups of chicken or vegetable broth stirring constantly. Add the milk, cream or half & half again stirring not allowing it to boil - turn it down and cook for about 10 minutes on medium to low. Finally add in the crisp bacon to the soup, serve and add ground pepper.

PS I have changed it up slightly by adding Curry Powder. You could even add fresh chopped parsley just before serving.

Enjoy!