Gosh, I don’t remember the year… maybe 15 years ago or so, I was living in St Augustine Beach. It would be the first time I cooked Thanksgiving Dinner for my Mom and her husband. I was nervous and wanted it to be awesome. My Mom always cooked Thanksgiving Dinner and it never disappointed. The year before she had made an incredible Carrot Soup. Everyone loved it so, I decided to come up with my own recipe to showcase at this meal. It took me all day to prepare this meal for the four of us, like Thanksgiving Dinner usually does. I was anxious and hope the meal would impress my Mom.
When they arrived, we opened wine then, sat down to eat. I brought out the most beautiful turkey, complete with bay leaves and orange slices cooked under the skin. Everyone ooh-ed and aah-ed at the picture perfect bird…. but just like the rest of the meal (especially my carrot soup) it was the flavor that mattered most. Mom was surprised to see I made carrot soup, I could tell in her eye she was skeptical to taste it… it couldn’t possibly compare to hers, or could it? The fine aroma of the curry hit her nose and she immediately said, “I’m not a fan of curry, I didn’t put it in mine.” Great, I thought. I love the deep flavor of a touch of curry in some dishes… maybe this was a mistake. How could I compete with anything Mom makes? Much to my surprise, the carrot soup was a hit! One taste and everyone was hooked, even Mom. She actually said that it was better than hers… her husband concurred. The rest of the meal was just as tasty and I was on top of the world. I impressed someone who wasn’t easy to impress, and who didn’t give out compliments quickly. It was that moment when the student surpasses the master. That Thanksgiving I was thankful that I made that soup and proved to myself and my Mom that I was a good, if not great cook.
Want to impress someone this Thanksgiving? Give this Carrot Soup recipie a try!
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons butter or stick margarine
2 teaspoons curry powder
2 pounds carrots, thinly sliced
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
1 cup water
Pepper to taste
In a large saucepan, saute onion and garlic in butter.
Stir in the curry and ginger.
Add the carrots and broth.
Bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes or until carrots are tender.
Remove from the heat and cool slightly.
In a blender or food processor, cover and process soup mixture in batches until smooth.
Return to the saucepan.
Add the cream, water and pepper.
Cook until heated through (do not boil). Yield: 8 servings (2 quarts).
I hope this recipie proves to you what a great cook you are and you too, find it something to be thanful for.