This simple method for puréed soups is one of the first skills we work on during CK cooking classes. You can swap out winter squash, sweet potato or even roasted cauliflower for the carrots — they all make delicious and satisfying options to keep on hand for busy weekday lunches. Feel free to play around with spices here, too — a teaspoon or two of curry powder, cumin, a pinch of cinnamon or cayenne. Use this recipe as a guide, and adapt to your liking! You can use chicken or veg broth/stock, or even water as the base of this soup. Sweating the onions before adding the veg and broth helps make the base a little extra sweet and rich. You’ll often find me stirring odds and ends of leftovers into a cup of this soup— quinoa, farro, cooked greens, roasted squash— it’s rarely photo-worthy, but always delicious!
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