Rock Star Carrot and Asparagus Soup
This carrot and asparagus soup might not be a rock star, but it sure tastes like one. While on Inishmaan, an island nestled in Galway Bay, Ireland, during my honeymoon, I found myself on a quest for a particular donkey photographed by a friend. During the lunchtime hours, the island’s sole bar/restaurant was closed, leading me to a home down the street that graciously offered carrot soup. Though I was famished and had never experienced carrot soup before, it wasn’t exactly what I had in mind. Faced with limited options, it was a choice between carrot soup or nothing.
In this unforeseen circumstance, I ventured into trying carrot soup for the first time, and to my surprise, it turned out to be a delightful experience. Recently, I felt compelled to recreate the dish, contemplating the addition of asparagus. Initially considering pureeing the asparagus, I eventually opted to cut it into chunks—a decision that proved to be a wise one. While my Carrot and Asparagus Soup may not exactly mirror the Irish original, it embodies my unique twist on the classic. Take a peek at the recipe for the unexpected secret ingredient—it’s likely something that didn’t cross your mind for a carrot and asparagus soup.
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Asparagus with CArrot Soup?
Chopping thin asparagus into small chucks added a wonderful texture to this carrot and asparagus soup.
At first, I was not sure this would work together. I planned on pureeing this into the carrot soup, but this option was a wise choice. You will won’t be able to stop eating this carrot and asparagus soup.
basic steps to carrot and asparagus soup
I oiled and roasted the carrots in my convection oven to add flavor, and soften them for the soup.
Chop and boil thin asparagus for a soft crunchy texture.
After roasting the carrots it takes about 20 minutes to reduce the puree. Then add butter, cream and cilantro.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
What is the history carrot soup?
While specific details about the history of carrot soup in Ireland may not be extensively documented, we can explore the broader context of soup traditions and the use of carrots in Irish cuisine.
Traditional Irish Cuisine:
Irish cuisine has a rich history, often centered around simple, hearty, and locally sourced ingredients. Traditional Irish dishes include stews, soups, and porridges that make use of readily available produce.
Introduction of Carrots:
Carrots have been cultivated in Ireland for centuries, and they likely became a common ingredient in Irish kitchens as agriculture developed. Carrots are known for their versatility and were often used in various dishes.
Evolution of Soups:
Soups have long been part of Irish culinary traditions, providing warmth and sustenance in the sometimes harsh climate. Traditional Irish soups often featured locally available vegetables, meats, and grains.
Modern Adaptations:
The modern history of carrot soup in Ireland is likely influenced by broader trends in international cuisine. As global culinary practices became more accessible, Irish cooks and chefs would have been exposed to a variety of recipes, including those featuring carrots.
Contemporary Irish Cuisine:
In recent decades, there has been a revival of interest in traditional Irish ingredients and recipes, coupled with a desire to experiment with flavors and presentation. This culinary resurgence may have contributed to the popularity of carrot soup in contemporary Irish cuisine.
Tourism and Influences:
Ireland’s emergence as a popular tourist destination has also played a role in the diversification of its culinary landscape. Tourists and international influences can introduce new ingredients and cooking techniques, potentially impacting the popularity and variations of carrot soup in Ireland.
Farm-to-Table Movement:
The farm-to-table movement, emphasizing the use of locally sourced and seasonal ingredients, has gained traction in Ireland. This approach aligns with the historical emphasis on fresh, local produce in Irish cooking and may contribute to the incorporation of carrots into soups.
While there may not be a specific documented history of carrot soup in Ireland, it is likely that the dish has evolved over time, adapting to changes in culinary preferences, ingredient availability, and international influences. Today, carrot soup is enjoyed as part of the diverse and evolving Irish culinary scene.
Ingredient of the Day-carrots
The history of carrots is a fascinating journey that spans centuries and continents. Carrots, scientifically known as Daucus carota, belong to the Apiaceae family and are believed to have originated in Central Asia. Here’s a brief exploration of the historical roots of this vibrant and versatile vegetable:
Ancient Beginnings:
Carrots have a long history dating back over 5,000 years. The earliest varieties were likely purple or yellow, not the familiar orange we know today. These ancient carrots were cultivated for their aromatic leaves and seeds rather than their roots.
Spread to the Mediterranean:
Carrots made their way to the Mediterranean region around the 8th century BCE. The Greeks and Romans appreciated the carrot for its medicinal properties, using it as a remedy for various ailments.
Evolution of Color:
The orange carrot we recognize today is thought to have originated in the Netherlands in the 16th century. Dutch farmers selectively bred orange carrots in tribute to the House of Orange, the Dutch royal family. This color change was a significant development and eventually became the dominant variety.
Medieval and Renaissance Uses:
During the Middle Ages, carrots gained popularity in European cuisine. They were used in various dishes, and their sweet flavor made them a sought-after ingredient. Renaissance artists depicted carrots in paintings, highlighting their culinary importance.
Colonial America:
European settlers brought carrots to North America, where they became a staple in colonial gardens. Carrots thrived in the diverse climates of the continent, contributing to their widespread cultivation.
Modern Varieties and Nutrition:
Over time, different varieties of carrots have been developed, ranging from the traditional orange to purple, red, yellow, and white. Carrots are not only prized for their sweet taste but also for their nutritional value, being rich in beta-carotene, vitamins, and antioxidants.
Worldwide Culinary Uses:
Carrots have become a global culinary staple, finding their way into a wide array of dishes. From salads to soups, stir-fries to desserts, carrots offer versatility and a distinctive flavor.
Cultural Symbolism:
Carrots have also found a place in folklore and symbolism. The belief that carrots enhance eyesight, while not entirely accurate, has contributed to their association with good vision.
In conclusion, the history of carrots is a colorful tapestry woven through time, showcasing their evolution from a wild plant to a beloved and versatile vegetable enjoyed by people around the world. Exploring the historical journey of carrots adds depth and context to the appreciation of this everyday yet extraordinary food.
Here is my secret ingredient Maesri Panang Curry Paste for this carrot and asparagus soup. Start off with two teaspoons, but I used a 1 tablespoon in my recipe. This is also my favorite curry for Thai food.
Carrot and Asparagus Soup
Equipment
- 2 stock pots
- 1 colander
- 1 measuring cup
- 1 measuring spoons
- 1 food processor blender or hand mixer
Ingredients
Ingredients for Puree
- 2 lbs carrots I used baby carrots to save time.
- 1 tbsp olive oil
- 72 grams shallot does not need to be exact
- 12 grams garlic or 2 large cloves
- 2 tbsp fresh ginger not dried
Ingredients before Simmer
- ½ tsp black cardamom
- ½ tsp white pepper
- 2 tsp salt or to taste
- 1 tbsp or 2 teaspoons Maesri Panang Curry Paste
- 18 oz low sodium vegetable or chicken stock
Ingredients after 20 Minute Simmer
- 3 tbsp butter
- ¾ cup heavy cream
- 270 grams chopped fresh asparagus 2 bunches at store using 3/4 of each
- 13 grams fresh chopped cilantro
Instructions
Roasting
- add carrots to a bowl and toss in olive oil2 lbs carrots, 1 tbsp olive oil
- Bake at 400 degrees for 35 minutes in convection oven
Puree in Food Processor or Blender
- Add roasted carrots, ginger, shallot, and garlic2 lbs carrots, 72 grams shallot, 12 grams garlic or 2 large cloves, 2 tbsp fresh ginger not dried
- puree until smooth. I added a little stock to help
Simmer Asaparagus
- bring water to a boil and simmer asparagus for 5 minutes270 grams chopped fresh asparagus
- drain asparagus and cool with cold water
Cook Soup
- add carrot puree, dark cardamom, white pepper, curry, salt and rest of stock.½ tsp black cardamom, ½ tsp white pepper, 2 tsp salt or to taste, 1 tbsp or 2 teaspoons Maesri Panang Curry Paste, 18 oz low sodium vegetable or chicken stock
- bring to a slow simmer. Simmer for 20 minutes. Cover pot partially or it will splatter everywhere. stir occasionally.
- after 20 minutes, add butter and cream and simmer for 8 minutes stirring every couple of minutes.3 tbsp butter, ¾ cup heavy cream
- turn off heat and allow to cool for 5 minutes, and add fresh cilantro.13 grams fresh chopped cilantro
- add asparagus just before serving. This will stop if from getting mushy.
- serve and enjoy