Soup's On

I tried a new recipe tonight - curried carrot soup. Yes, it's a Rachael Ray recipe. Yes, it's from a Halloween episode and she made it into a "spiderweb." But I overlooked all that because I'm looking for a good carrot soup recipe.

This is one of those recipes that's dependent upon you having the right, ahem, *equipment* in the kitchen. It requires a good blender, full-sized food processor, or immersion blender. Since I'm becoming a whiz with the blender that's older than me, I fired it up.

Overall, the soup came out really well. It did take more than 30 minutes, of course, since it took longer to bring it all to boil and then orchestrating the puree process in batches takes a while (and is messy) too.

I learned a good lesson - just because you like heat, doesn't mean you need to always lean towards the upper end of the spice measurements. Wow, this had some kick! Next time, I would use less cayenne.

I did not do the "spiderweb" goofball technique, and instead just stirred in some nonfat sour cream before serving. And I skipped the salt and used lowfat butter. But then I did eat the soup with some sea salt crackers... and had to follow it up with a big glass of milk because my mouth was just slightly on fire! :-)

Overall, though, it's a good recipe that's relatively easy to make and I'll just turn down the heat a bit next time. But I've got 2 more containers of this batch waiting for me in the freezer first!