Snow falls ever-so-gently outside, a peaceful contrast to my purposeful cooking inside. My snow day began with the preparation of eight pounds of beef brisket to be braised in a wine herb sauce and then continued all day with carrot soup, roast chicken, cherry almond granola, homemade ciabatta and a tortellini turkey sausage soup for dinner. Like the blizzard which blows it’s fierce winds, my cooking hasn’t let up for a moment. The magical aromas flooding the house are the testimony to this blissful blizzard.
Though I’d like to share all of my recipes with you, since it’s certain to please many of you, I’ve chosen this velvety smooth vegetarian carrot soup. If you have a Vitamix blender you’ll take it to the next level of decadence. If not, it will still be deliciously superb. Serve it with homemade (or store bought croutons) for an added dimension of texture. I specified organic carrots since I’ve found them to be mush sweeter than non-organic but use what you’d like!