I admit it, I can still make food choices like a 12 year old when I’m not being diligent. I do my best to eat as many vegetables as possible, but I have to trick myself a lot of the time. The only time I will eat carrots willingly is when they have been made into soup, or baby carrots on a platter of crudités with plenty of dip.
So it’s not surprising that I have more than one go-to recipe for carrot soup. This is the one that you can make without too much planning, as there are only six ingredients, and you probably already have butter, chicken broth and onions in your possession. It’s an easy recipe to vegan-ize as well, I would imagine. From there it’s just a quick hop to pick up some carrots, jalapeño and cilantro.
I made it tonight because the selection of chilis I bought for a previous recipe came bundled with a jalapeño pepper, and I didn’t want it to wither before I could get to it. A combination of Dutch heritage and soaking up some Yorkshire thriftiness is definitely working in my bank balance’s favour.