Scarlet Nantes Carrot Soup

Two weeks ago I pulled up every last carrot in our garden. The recipe that follows yielded a colorful cauldron of carrot soup. Known for its sweet flavor and consistent abundance, Scarlet Nantes is an old, well-loved variety. But any carrot will yield delicious results. I happen to know Marja and Sam will be serving this up tonight - let us know how it turns out!

3 Tbsp olive oil
1 lg onion, roughly chopped
1.5 lbs carrots, scrubbed well and roughly sliced
2 cloves garlic, sliced
1.5 inch piece of ginger, sliced
good pinch cardamom
pinch saffron strands
4 c. chicken broth/veg broth

salt, pepper
sour cream
chives

Saute onions over med-high heat until translucent. Add garlic, ginger, cardamom and saffron and stir constantly for 1-2 minutes.

Add carrots and stir until well integrated. Add chicken broth, bring to boil. Cover, reduce to simmer and cook for 30 minutes or until carrots are tender. Season with salt and pepper. Cool, then puree well. If you're feeling luscious, add a little heavy cream.

Serve with garnish of sour cream and chives.

Note: The soup can be served hot or cold. We first served it cold, with a dollop of sour cream and chopped chives. The next day we ate the leftovers hot with crusty bread.

Warmly,
Jane