My roommate and I cleaned out our freezer the other day (long overdue) and we found bags of frozen carrots that neither of us had bought (um gross, I've been here for a year now). I didn't want to throw them away but carrots do not retain their structural integrity once frozen. The only solution was to make soup. I'm glad I found them because it was really good!
Recipe:
1 T olive oil
1 T butter
1 onion, chopped
2 cloves garlic, minced
1 bag frozen sliced carrots
1.5 T curry powder
1 t crushed red pepper
Black pepper
Veggie stock, enough to cover veggies (4-6 cups?)
In a large stock pot cook oil, butter, onion, and garlic together over medium heat until soft and fragrant. Add carrots and allow them to thaw a bit in the pan. Add curry powder, red pepper, and black pepper (adjust the amounts to your taste). Stir in enough stock to cover the veggies. Let everything simmer together until the carrots are very soft (soft enough that you can easily mash them with a fork). Puree the soup
with an immersion blender or in a regular blender. Continue to simmer the soup for 5 more minutes or so to develop the flavors. Add more veggie stock if needed to reach your desired consistency (it can be very thick and hearty or can be fairly thin and light depending on your mood).
Top the soup with plain yogurt, chick peas, cilantro, or parsley (or just leave it plain and get some crusty bread to dip in it).
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