Yes, that's a bunny rabbit. Yes, the garlic cloves are supposed to be whiskers (and the eyes are oregano if you care to know). Go to the site Sweetlife if you've never been, she takes the most amazing pictures of food and she inspired me to photograph my amateur and odd-looking bunny.
Moving on... I've been wanting to create some springtime, Easter-inspired dishes lately, and this Carrot Soup was my first attempt. Never mind that my boyfriend said it would be perfect for Thanksgiving. I THINK it's a great Easter soup. CARROTS!! NOT PUMPKINS!! I'm not mad.
People, I really love this soup. Sweet, savory, bright, creamy, springtime. SPRINGTIME!!
1 T unsalted butter
1 T olive oil
2 cups chopped carrots
1 small onion, diced
1 leek, cleaned and diced
2 garlic cloves, minced
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp paprika
1 tsp salt
3/4 tsp black pepper
1/2 tsp lemon zest
1/2 tsp chopped fresh oregano (or 1/4 tsp dried)
3 cups vegetable broth
1/2 cup cream
More salt & pepper, to taste
Melt olive oil and butter in large pot over medium-high heat. Saute onion, leek and garlic until soft and fragrant, about 5 minutes.
Add carrots, all spices, chopped oregano, lemon zest and salt and pepper. Saute for another 5 minutes.
Add vegetable stock and bring to a boil. Cover and simmer for 20 minutes.
Turn off heat. Transfer soup to blender or food processor to puree, or use an immersion blender if you have one. I highly, highly recommend one, especially if you like making soups.
If using blender or food processor, return soup to pot. Add cream and stir. Season with salt and pepper to taste.
If you're watching your figure, you could probably do without the cream, but I think even a small amount makes it luscious and delightful. SPRINGTIME!