Carrot Chamomile Soup

Here’s another bowl of beauty from The Occidental Arts and Ecology Center Cookbook: Fresh-from-the-Garden Recipes for Gatherings Large and Small. Silky smooth and stunningly simple, carrot and chamomile are a sweet match made in the garden. If you have fresh chamomile, that would be divine, but the dried herb and flowers work as well, and that’s what we had on hand, so early in the year. This soup is both easy and elegant, with just a few ingredients that need no adornment. The chamomile, not often used in savory dishes, hums a soothing herbal tune that balances the sweetness of carrots. If you want to be extra fancy, serve it with a scattering of tiny flowers; rosemary, calendula, borage, or a bit of golden lemon zest.

Directions

Bring the water to a boil in a medium-sized pot, and turn off the heat. Add the chamomile flowers, and allow to steep for 10-15 minutes. Do not boil the chamomile, it will become bitter.
Meanwhile, prep the carrots—it’s important to peel them, or the flavor gets muddy, and the subtle chamomile taste doesn’t come through. Save the peels for broth, of course.
Strain the tea into a stock pot, and discard the chamomile.
Add the peeled carrots to the stockpot and return the liquid to a simmer, until the carrots are soft about 10 minutes.
Blend the carrots and tea together, either with an immersion wand or in a blender.
When the puree is very smooth, add the oil in a thin stream, while continuing to blend.
Taste for salt and sweetness, and adjust accordingly. if the carrots are really fresh and sweet, you shouldn’t need to add much honey. Sometimes, a bit of lemon zest or juice brightens the flavor. Garnish with fresh edible flowers, lemon zest, or chopped herbs.

 

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