So we found out recently that my 8 year old is allergic to carrots — like can't breathe and we-now-carry-an-epi-pen kind of allergic.
First, it's a rare allergy in the United States (though about 25% of Europeans have it). Second, it STINKS!
I know those with peanut/nut allergies have it far worse. I mean you can't see those and they're in everything. At least carrots are orange. But the thing is . . . you don't realize how often you eat carrots until you can't. And they're in his vitamins for goodness sake.
That's my son's rice at a Mexican restaurant last night. And they don't make it without carrots. And he loves beans and rice. And he was sad.
And really, I'm sad. Because fresh carrots are so easy and good for you.
Anyway, since we're burying carrots at our house, I decided to share my most favorite carrot soup recipe so maybe it can live on.
This French recipe for Potage Crécy, named for the region in France that grows some of the best carrots in the world, is easy and filling. Like any hot soup, I feel like this more in the cooler months, but we have to say goodbye to carrots now . . . so my and the allergy's timing isn't great.
- 2T unsalted butter
- 1T olive oil
- 2 leeks, diced
- 6-8 carrots, peeled and diced
- 2-4 russet potatoes, peeled and diced
- 5 cups chicken/vegetable stock
- 2 1/2t fresh thyme, or 1 1/4t dried
- 2 cups half and half
- 2T fresh lemon juice
- 1/2t fresh grated nutmeg
- salt and pepper to taste
- In a large pot over medium heat, melt butter with oil. Add leeks and sauté until softened, about 4 minutes. Add carrots and potatoes and sauté until tender, about 5 minutes. Add stock, thyme, salt and pepper. Simmer until potatoes and carrots are cooked, about 30 minutes.
- Purée soup, either in blender or with stick blender. Add half and half, lemon juice and nutmeg. Adjust salt and pepper.