carrot garlic soup

well it’s still raining off and on here in LA, so i’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  i’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  this one requires no sautéeing, just some light chopping, a half an hour on the stove and a little blending.  and like the split pea soup, it doesn’t require any veggie broth because the herbs and bay leaves give off plenty of flavor when boiled.  it might be my simplest soup so far!

carrot garlic soup
9 c water
10 large carrots
1 tsp salt
1 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp ground rosemary
2 bay leaves
1 head of garlic
3 tbsp liquid aminos (or soy sauce/tamari)

remove the tops and coarsely chop the carrots, in about 1 inch pieces.

peel and chop the bottoms off of all the garlic.  usually recipes only call for a few cloves of garlic because in it’s raw form it’s so strong, but since they are going to boil for a long time, they will loose most of their pungency.

bring the 8 cups of water to a boil with the spices, salt and bay leaves.  once boiling, add the carrots and garlic and reduce to medium to low heat.  cover and let cook for about 30 minutes.

after cooking the carrots should be soft and break apart with the poke of a spoon.  turn off the stove, remove the bay leaves and add the last cup of water and liquid aminos.

blend everything in small batches in a blender or food processor until smooth.  serve warm, it would be great topped with my salt and pepper croutons!

yields 6 servings