Sometimes, things are not as they appear. Through close observation and experimentation, we come to know the truth and even learn how to fudge our own little lies.
As children, we rudely discover that yellow snow is not, in fact, lemon sorbet.
At some point in middle school or high school, we lamentably learn that a D+ on an assignment is--oh, actually it is still a D.
As we apply to college, the tables turn. Eighteen years of being duped was not for naught, my friends! Remember that semester we went to debate team meetings once or twice as freshmen? Through harmless equivocation, this becomes "Extensive training in leadership, rhetorical strategy, and discourse" on our applications. Hello, First Choice School.
It's OK. This soup lies too. But, let's consider it a white lie.
It's just a white bean lie.
It's a very creamy, protein-laden, white bean lie.
Cream-less Creamy Carrot Soup
Inspired by shutterbean
Yields: about 4 cups
4 cups peeled and sliced carrots
2 tablespoons olive oil
1/4 teaspoon dried oregano (or dried ground sage)
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 16 oz. can white beans (I used great northern beans)
2 cups vegetable stock
1 cup water (plus additional water after cooking, see below)
Sauté carrots in olive oil in a large pot for about 10 minutes, stirring throughout. Add spices and allow carrots to cook for an additional 10 minutes, until they become tender. Continue to stir mixture occasionally to avoid burning.
Add beans and 1 cup of water to pot. Bring soup to a boil, and then reduce to simmer. Cook soup uncovered for about 35 to 40 minutes, stirring occasionally. Soup will be ready for blending when carrots are soft and have started to break down.
Blend soup in batches in a blender, or allow soup to cool completely before blending all at once.
Add 1 to 2 cups of water to soup while blending until soup reaches desired creaminess.
This soup tastes wonderful with a piece of crusty sour dough bread, or with a little sprinkling of Parmesan cheese on top.