We all know the effectiveness of infomercials; there’s a reason they’re run at 3 am when we’re so tired that every gadget looks like the best idea ever. Really, who couldn’t use a Snuggie for their dog or a different Bumpit for every day of the week? I started turning off my phone whenever I watched TV to avoid the overwhelming temptation to call now and get my second Ginsu steak knife free (plus shipping and handling).
Okay, maybe not.
But cooking up a pot of Jules’ simple carrot soup quickly became an infomercial in its own right. With just a dinky little 2-cup food processor, my soup never reached a smooth consistency, regardless of how many times I pulsed (or how much liquid squirted through the cracks in the lid). After mopping up half of the soup from the counter, I sat down at the computer and purchased an immersion blender.
As soon as it arrives, my soup bowls will come out from hiding in the cupboards again!
Carrot Tomato Soup
based on Jules’ Simple Carrot Soup
serves 3-4 (or 6 as a side)
Omit the chipotle for less of a spicy, smoky flavor. Serve with crusty bread.
6 medium carrots
1 tsp olive oil
2 cloves of garlic, minced
1 (14.5 oz) diced tomatoes, no salt added
1 tbsp soy sauce (low sodium)
2 c. water
¼ tsp chipotle chili powder
- Shred the carrots in a food processor or using a box grater.
- In a medium pot, heat the oil over medium heat, and sauté the garlic and carrots for 1-2 minutes.
- Add the remaining ingredients and simmer for 8-10 minutes, or until the carrot is tender. Puree using an immersion or regular blender, and serve hot.