Purple Carrot, Havarti & Mushroom Soup
Weeelcome February! We have made it through the first month of the new 2015 year. It’s crazy to think how these numbers will continue to increase. What ever happened to the 90′s? I remember when I was a kid, I asked an older dear friend, Ramai, what year came after 1999? He laughed and laughed…till this day we still joke about it…eventually I found out that the 2000’s were going to predominate. So we are in February 2015 and this is an exciting month for me, for when the days of winter seem endless, bright and warm sunny days bring back the air of summer. As it makes a bridge towards planting March lets not also forget the joys of February is to remind others how much we love and care about them. So with this warm and creamy soup I enthusiastically welcome this month of sharing, hope, and love.
2 tbsp olive oil
4 purple carrots, sliced
1 1/2 cup crimini mushrooms, chopped
1 medium onion, quarted
2 garlic cloves, chopped
3 celery stalks, diced
2 red potatoes, sliced (you can also use purple yams for a sweet creamier taste)
1/2 cup of heavy cream
4 havarti cheese slices
Heat olive oil in a pot on a medium high flame and add carrots, mushrooms, onion, garlic, celery, and potatoes. Stir on medium high flame for a few minutes, until you roast the vegetables. You will know when they are done when they have brown spots and you can smell that sweet aroma. Fill the pot with water until the vegetables are covered 2 inches above it. Boil for 10 minutes or until vegetables are tender. Blend vegetables, cheese and heavy cream until it’s nice and creamy. Pour the creamy soup back to the empty pot, add salt to taste and crack some of that fresh pepper. To give it a lil’ kick grate some fresh nutmeg into it. Bon Apetit!
A Valentines Idea
Void the mushrooms and use 3 purple sweet potatoes instead of carrots. Follow the rest of the recipe as is and you will get a beautiful deep pink creamy color…it’s a great dinner idea for this upcoming valentines!