From the kitchen of One Perfect Bite...I originally clipped this recipe because the soup seemed like a great way to start a holiday meal. The recipe came from Food and Wine magazine and I have had great luck using their recipes, so, I decided to included it in my plans for Easter dinner. As it turned out, dinner was much simpler than the plan and the soup was the only dish that actually made it to the table. This is a nice recipe, and while I will make it again, I don't think I'd use it to start a holiday meal. I have some cautions and a bright note to share with you. First, the cautions. The directions specify a quart of water and a quart of stock are needed to make the soup. I think the soup is too thin if it is prepared this way, so I cut each liquid by a full cup to give the soup more substance. I also recommend using green topped carrot to maximize their flavor in the soup. This soup is really mild and the true flavor punch comes from the scallion and poppy seed garnish that is used when it is served. That seems like a strange combination, but it actually works here. Now, for the really good news, Sans garnish, toddlers love the soup. We had a visitor who wanted soup in a sippy cup and this carrot soup was thin enough that we could comply with the request. It was a big hit with the peanut gallery. Those no longer sippin' soup liked it, but it did not garner rave reviews from them. I want to emphasize that there is nothing wrong with this soup, but it will not be a crowd favorite. It is simple and inexpensive to make and if you enjoy mildly flavored soups, I think you'll enjoy it. Here is how it's made.
