14-Carrot Soup

Want to get something nice for your honey on Valentine's Day, but can't splurge on diamonds or pearls? This 14 carrot soup is a lot less expensive and much more heartfelt. Everyone knows that the best way to your sweetie's heart is through their stomach, so pull up your sleeves, grab an apron and get chopping!

I received Alice Waters' newest book, The Art of Simple Foodfor Christmas this past year (thanks Nick and Debra!) and I've had a hard time putting it down ever since. Waters preaches cooking simply, buying locally, growing our own ingredients whenever possible, and really taking the time to taste and appreciate the food that nourishes our bodies.

The pure, delicate expression of carrot really shines through in this soup without being masked by other flavors, and the recipe can be used as a basic formula for any number of other vegetable soups. With only 6 ingredients (plus s & p), it's a snap to throw together even for the most amateur cook. Not only is it the perfect start to a romantic dinner, but you can do the unexpected and serve it in wine glasses, like we did with these stemless blue flutes!

If carrots aren't your stew, then maybe you'd like to revisit the Chocolate Rose Petal Soup Adrienne made last year for dessert. Locals might see this as an opportunity to indulge in a few extra chocolate bars at ACKC on 14th Street. (Those outside the region can order some of their inventory online, but probably not in time for V-Day).

Whatever you do, I hope this post encourages you to stay in and cook for (or with) your sweetheart. Take some time out together to discover the nuances of the simple things that are so often overlooked and under-appreciated...Your Valentine will be glad you did!

14-Carrot Soup
Serves 4-6

2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
1 sprig fresh thyme or 1 pinch dried thyme
14 carrots, peeled and sliced (about 6 cups)
6 cups vegetable broth
(I used 6 cups water and 3 vegetable bouillon cubes)
salt and pepper

1. Melt olive oil and butter in a heavy-bottomed pot and add onions and thyme. Cook over medium-low heat for about 10 minutes, until tender and golden.

2. Add carrots and 1/2 tsp salt and 1/4 tsp pepper and continue to cook for about 5 minutes to build flavor.

3. Add broth, bring to a near boil, then reduce to a simmer and cook for about 30 minutes, until carrots are tender.

4. Adjust the seasoning with more salt and pepper to taste and puree.

5. Press through a sieve for an elegant, velevety texture.

Optional garnish:
Créme fraîche
Fresh herbs such as chives, tarragon, or parsley

Recipe adapted from The Art of Simple Foodby Alice Waters