Just two more weeks till Spring arrives, but Buenos Aires’ weather is as fickle as its government, and some days we get a nice cool temperature and other days chilly winter winds. Yesterday we had rainy chilly winds, and I made up my mind to take advantage of the cold before Spring sweeps in with a grand entrance and ushers in its warmth and colors.
Winter in Buenos Aires… just before Spring breaks..
Image Credit: West of Buenos Aires
Thick, hearty, homemade soups
Creamy, thick soups that warm the stomach and lighten the heart after a tiring day at work are always welcome during Winter, to ward off the cold and enjoy a bowl of homemade goodness chock-full of vitamins, nutrients and love.
Over the past few months, I’ve been experimenting with many different types of soups, such as Cream of Butternut Squash, Cream of Asparagus, Mushroom & Carrot Soup, French Onion Soup. I love the fact that many of these soups literally conserve a large proportion of their nutrients because they are essentially blended vegetables, so you can taste their natural flavors as well as delight in a heart-warming appetizer.
Since carrots aren’t usually eaten that much as a whole (except for when they are used in salads), I was hoping to incorporate it into yesterday’s dinner through soup – which makes carrots a lot more appealing than its raw form.
Turned out… STUPENDOUS. AWESOME. FANTABULOUS!!!
CREAM OF CARROT SOUP (Serves 4 – 6)
1) 6 carrots
2) 1 large onion
3) 1 large potato
4) 2 cloves of garlic
5) 1 cube of Knorr’s beef/chicken/vegetable stock
6) 1 litre of boiling water
1) Peel and chop carrots and potato into small bite size pieces
2) Finely chop onions and garlic
3) Dissolve the Knorr cube stock in 1 litre of boiling water
4) Saute chopped onions and garlic in a wok or frying pan until onions turn transparent
5) Add in carrots and stir fry for 10 minutes or until it becomes significantly softer
6) Add in potatoes and stir fry for another 10 minutes
7) Pour in the soup stock and cover with a lid, letting it boil over slow fire for 20 minutes
8) Transfer ingredients and liquid from wok into a fruit juice blender
9) Blend ingredients till it reaches a smooth consistency but does not completely lose texture
10) Pour blended soup in pot and heat it before serving
11) Serve hot with grated cheese