Review of the Cuisinart Blend and Cook Soupmaker and Spiced Carrot Soup
What is my verdict after making soup in a blender? I have to say, I am pretty impressed. Within about a 40 minute time frame (from start to finish), I had an incredibly flavorful and unbelievably silky smooth Spiced Carrot Soup that would be luscious enough to serve to company. It was garnished with crispy Prosciutto, a dollop of Greek Yogurt and some snipped cilantro. Pretty fancy stuff.
One suggestion I have is that when you are “sautéing” or cooking the vegetables at the beginning of the soup making process, you need to chop your veggies into small pieces before tossing them in the blender. The “stir” function will work better if your vegetable pieces are smaller. It is a bit difficult to “stir” one pound of uncooked, dry carrots with one blade. You might even need to use a silicone spatula a time or two before your liquids are added. You do not want to burn up the motor.
The heating element gets a pretty fiery boil going once you add the liquids and crank it up to high. I cooked mine just a few extra minutes to be sure the carrots and onions were very soft. The blender did an excellent job of creating an exceptionally smooth soup and the best part was that I could keep it warm on the heating unit and then pour it directly from the blender into the serving dishes without creating any additional dirty dishes or utensils. Yay!
Will I be giving up my traditional method of cooking soups? No, not any time soon. I still enjoy a good pot of bubbling soup simmering on the stove. However, I will use this Blend and Cook Soupmaker for quick soups and lunches and recipes that require a really nice pureed texture.
This recipe is excellent and can be easily adjusted to prepare on your stove top. I love the addition of the Vadouvan Curry. It has a slightly different taste than some other curry powders. This soup will definitely be a staple in our house this winter. It is low in calories, really good for you (think beta-carotene) and very tasty.
* I purchased this blender and decided to write about its performance and the soup since I really enjoyed using it and think that it’s a very nifty idea. If you like unusual kitchen gadgets, need a new blender or are interested in less mess in the kitchen when making soup, then this Cuisinart Blend and Cook Soupmaker may be something you want to take a peek at.
Enjoy the recipe!
Spiced Carrot Soup
This delightful and very easy to make Spiced Carrot Soup is designed for the Cuisinart Blend and Cook Soupmaker, however, you can easily adapt this to prepare on the stove top.
4 thin slices prosciutto
2 Tbs. olive oil (I used Extra-Virgin Olive Oil)
1/2 yellow onion, diced
1 garlic clove, minced
6 carrots, about 1 lb. total, peeled, halved lengthwise and cut into 1/2-inch slices (*See cook’s note below)
1 tsp. vadouvan curry powder (available at Williams-Sonoma)
Kosher salt and freshly ground pepper, to taste
3 cups chicken stock (I used Swanson’s Organic chicken broth)
Greek yogurt for garnish
Chopped fresh cilantro for garnish
1. Preheat an oven to 350°F. Set a wire rack on a baking sheet.
2. Place the prosciutto on the rack-lined baking sheet and bake until crisp, 20 to 25 minutes. Let cool to room temperature. (My prosciutto was very thin, so it only took about 12 minutes to brown and crisp.)
3. Meanwhile, in a Cuisinart soup maker and blender over low heat, warm the olive oil. Add the onion and garlic and cook, using the stir function occasionally, until just tender, 2 to 3 minutes. Increase the heat to medium, add the carrots and cook for 3 to 5 minutes. Add the curry powder, salt and pepper and cook, using the stir function occasionally, until fragrant, 1 to 2 minutes. Increase the heat to high, add the stock and bring the soup to a boil. Reduce the heat to medium and simmer, using the stir function occasionally, until the vegetables are tender, about 15 minutes. Using a towel, hold the lid down and blend on the highest setting until the soup is silky in texture, 1 to 2 minutes.
4. Pour the soup into warmed bowls. Drizzle with yogurt, top with the crispy prosciutto and sprinkle with cilantro. Serve immediately. Serves 4 to 6.
* Cook’s note: Use organic carrots for this soup. They have a much nicer and sweeter flavor and really make a difference when the main ingredient is carrots in the recipe. I would suggest cutting them a bit smaller than 1/2-inch slices so they are not so cumbersome in the blender/soupmaker.
Recipe courtesy of Williams-Sonoma Kitchens