spicy carrot purée

crema piccante di carote

TOTAL TIME: 40 minutes

MAKES: 4 servings

Spiced to your taste, this simple carrot soup is a perfect meal anytime.

View full image

Ingredients

1 3/4 pounds carrots, peeled, cut crosswise into ½-inch pieces

1 medium potato (⅓ pound), peeled, cut into 1-inch cubes

1 medium shallot, finely chopped

2 tablespoons extra-virgin olive oil plus more for drizzling

Fine sea salt

Red pepper flakes

Fresh marjoram leaves for garnish

Thin crackers for serving

Instructions

In a medium saucepan, bring 5 cups water just to a boil. Meanwhile, in a large saucepan, combine carrots, potato, shallot, oil, 1 teaspoon salt and 1/8 to 1/4 teaspoon red pepper flakes (per your heat preference); cook over medium-high heat, stirring frequently, 5 minutes. Add boiled water. Return liquid to a boil, then reduce to a simmer; cook, covered, until carrots are very tender, about 20 minutes.

In batches, transfer pan contents to a blender and purée until smooth. Return soup to pot and gently warm through. Adjust seasoning to taste, then thin with extra water, if desired. Ladle soup into serving bowls; drizzle with oil and sprinkle with marjoram. Serve with crackers.

March 2013