I admit, when I first saw the name of this recipe, I gagged a little. Carrot soup just sounds awful to me. I’m serious. Bland, bland, and just a little…blah. Nothing exciting.
This soup is ANYTHING but that. In fact, I’m already dreaming up the next time I can make it. It’s easy, makes your house smell amazing and feeds a small army. I omitted the spinach, but I think I may add it next time! I also drizzled the top with olive oil and it was delicious–I do this with all my soups! Maybe that’s an Italian thing?
In any case, this soup is the perfect holiday warm-up 🙂
You Will Need:
- 2 Tbsp olive oil
- 2 lb carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, smashed
- Kosher salt
- 1 pinch red pepper flakes
- 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
- 2 cups baby spinach leaves, sliced
For the meatballs:
- ½ lb ground turkey
- ¼ cup grated Parmesan or pecorino cheese
- ¼ cup bread crumbs
- 2 Tbsp milk (or water)
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
soup: Warm oil in a large pot over medium heat. Add carrots, onion,
garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until
vegetables begin to brown, about 15 minutes. Stir in broth, scraping up
any bits stuck to bottom of pot. Cover pot and simmer until carrots are
tender, stirring occasionally, about 30 minutes.
make meatballs: Mix all ingredients in a medium bowl, season with salt
and pepper, and roll into 1-inch balls, spreading them out on a platter.
3. Puree soup in a blender, or with an immersion blender, until smooth.
If using blender, return soup to pot. Bring to a simmer. Add meatballs
and let simmer until meatballs are cooked through, about 10 minutes. Add
spinach and simmer until wilted, about 1 minute. Season servings with
salt and pepper to taste.