I hereby declare 2017 to be the year of nutmeg. Mostly because the status of my pantry (accidentally) looks like this:
I’m officially adding it to anything and everything, including a carrot soup I recently made to combat this frigid wintry weather we’re having.
I added so much seasoning that I didn’t even use stock, just hot water.
I started by peeling and chopping the carrots and roasting them in the oven with olive oil, salt and pepper. Then I chopped an onion and a scallion and sweated them in the stock pot, also with a good amount of olive oil, salt, pepper and nutmeg, and stirred every few minutes. After about 15 minutes, I added crushed garlic and chopped ginger, and more seasoning for good measure, so in went some more salt, pepper, nutmeg, garlic salt, and other odds and ends from my spice rack. By that time the onions were totally translucent and incredibly fragrant. I pulled the roasted carrots out of the oven, added them to the stock pot, and poured a few cups of water over it. I cranked up the heat on the stove top, added even more spices, and put a lid on everything to let the flavors really coalesce.
The whole mixture simmered away for about an hour. I let it stand for a couple more hours, then blended it with an immersion blender (I added another cup or two of water to thin out the texture a bit during the blending process). The finishing touches were a stir of light cream and a sprinkling of chopped almonds on top.