Night after the tacos- clean out the fridge!

Came home, and it just seemed like a good night to cozy up with some soup. It is perfect outside, not too muggy yet, but warm.

So- last night's taco gluttony left some cilantro, fresh green chilis, avocado, yogurt cilantro drizzle, corn tortillas and then there were these two bunches of carrots lying sadly in the veg drawer. They'd been bought at the farmer's market a few weeks back, and promptly scorned in favor of loads of fresh fennel and a lovely salmon half.

So- a carrot soup seemed right, with a southwestern bent. Warm weather loves warm spiciness somehow!

Creamy Carrot Soup with a Kick

Slice a small onion and a few heads of green garlic and put them in a heavy pot with some melted butter to cook slowly, lid on, over medium/low heat. You can slice in the long green tops if you've got them. I did, and they were lovely.

While the onions soften, wash and slice at least two bunches of carrots and a third of a fresh green chili. Throw them into the pot, put on the lid, and let the flavors mingle for at least 5 minutes over medium/low heat. Put the kettle on to boil. You'll want around six cups of water in a bit, so you might as well get a head start!

Once five minutes has passed, add the boiling water, and a healthy spoonful of demiglaze or, you can just use broth. You want enough liquid to cover the carrots, and then some. Between 5 and 6 cups depending on how many carrots you started with. Bring all this to a boil, put on the lid and reduce the heat to low. Set the timer for 25 minutes.

This is a great time to set the table, look through the mail, and chop up the leftover avocado from the night before. Also, cut a lime into quarters and put it on the plate with the avocado.

Just before the timer goes off, heat up your cast iron griddle or skillet so that you can warm up some buttered corn tortillas. Wait until you have completed the soup before you start warming the tortillas, as you want them to be nice and warm when you eat the soup.

Timer ringing? Check the carrots for softness, correct the broth for saltiness- either add sea salt or add a bit more water. Turn off the heat. Add the leftover cilantro yogurt drizzle from the tacos, and use a hand blender to puree the soup. Toss in a small handful of chopped cilantro, and whiz again. Stir in about 1/3 cup of plain yogurt. Put the lid on to keep the soup warm.

Now warm the buttered tortillas on the griddle, cut into quarters with kitchen shears, and spoon up the soup! A squeeze of lime, a handful of avocado chunks, and you are all set.

Leftovers for lunch tomorrow? Probably not. This is really yummy and a great way to make those carrots feel well-loved.