[8 - 8] okay so the soup of choice today is
[8 - 10] carrot soup a lot of you are asking for
[10 - 12] carrot soup and butternut squash so i
[12 - 14] just chose carrot obviously start off
[14 - 18] with carrots right before i peel them
[20 - 20] usually when i peel things i'll just put
[20 - 22] some parchment paper down and it's like
[22 - 24] an easy cleanup
[24 - 25] also a quick tip with peelers they go
[26 - 28] both ways did you know that just like
[30 - 32] also these ends right here i'll usually
[32 - 33] take the peeler and just kind of take it
[33 - 35] off like that nice and clean it's better
[35 - 37] to do that than to waste it and cut it
[37 - 39] off you know like you get less waste
[39 - 41] when you just peel the end off is what
[41 - 43] i'm saying then i've got some of these
[43 - 45] carrots for my garnish on the soup i'm
[45 - 47] just gonna do a couple probably some of
[51 - 51] add your rubber band to your rubber band
[51 - 53] ball and it's growing check it out dude
[53 - 55] it's getting bigger over time but yeah
[55 - 56] this is what i'm saying look easy clean
[56 - 58] up just roll that up and you can save
[58 - 60] those trimmings for your stock as well
[60 - 62] which is what i'm gonna do it's soup
[62 - 64] month we're making a ton of stock so we
[64 - 67] gotta stay stocked up no pun intended
[67 - 69] i'm using just a little nub of ginger as
[69 - 70] well what i do is i just take a spoon
[70 - 72] and that's how i peel my ginger right
[74 - 76] there then garlic i use the stuff in the bag
[76 - 78] then garlic i use the stuff in the bag don't be judging me it's a lot easier i
[78 - 80] saw everyone commenting about that like
[80 - 82] why are you using packaged stuff it's
[82 - 84] fine pretty much every restaurant i've
[84 - 87] been into uses bulk garlic like this
[87 - 88] i've even been in michelin star
[88 - 89] restaurants where they have garlic
[90 - 91] that's already peeled for you in the
[91 - 93] container good to go it's just so much
[93 - 95] easier if you could find it like already
[95 - 97] peeled and ready to go just go for that
[97 - 99] unless you're not like me i go through a
[99 - 101] ton of garlic that's why i do it bench
[101 - 107] scrapers one of the most handy tools
[108 - 108] now for the carrots just you know kind
[108 - 110] of rough chop them try to do them like
[110 - 119] all the same size so it cooks evenly doing roughly
[119 - 122] doing roughly three quarts of carrots about two pounds
[122 - 124] it looks like of carrots yeah we got a
[124 - 126] lot of carrots this is cheap too i mean
[126 - 128] this is bulk carrots this will cost you
[128 - 130] probably like 80 cents something like
[130 - 134] that so this is a really cheap soup
[136 - 136] okay now i'm just going to make a little
[136 - 138] spice blend this is going to be a
[138 - 140] curried carrot soup it's going to make
[140 - 141] my own little curry i'm gonna do some
[142 - 144] ceylon cinnamon some yellow mustard seed
[144 - 147] and just like two green cardamom pods
[147 - 149] red pepper flake some turmeric four corn
[150 - 151] peppercorn mix
[151 - 153] and one bay leaf take a look at that
[153 - 155] michael isn't that pretty that's our
[155 - 157] spice blend right there i'm gonna try to
[157 - 158] choke michael out again with one of
[158 - 160] these bay leafs
[160 - 162] so we're doing a healthy amount of olive
[162 - 164] oil extra virgin and here's our garlic
[164 - 166] and ginger see once again the bench
[166 - 168] scraper great tool right
[170 - 173] all that going in
[173 - 175] you hear that snap crackle pop that's
[175 - 176] what i want to hear that's the mustard
[176 - 178] seeds popping now i'm just going to toss
[178 - 181] in the carrots
[183 - 183] she's going to save the rest of this for
[183 - 185] stock i'd say i'm adding some of this
[185 - 187] stuff right here maggie if you know you
[188 - 191] know and then just some vegetable sauce
[191 - 192] and then just some vegetable sauce that's another thing you can make on
[192 - 194] your own vegetable stock i just bought
[194 - 195] it in the box today because i didn't
[196 - 197] have any and i didn't feel like making
[197 - 199] it i think you don't know how to make it
[199 - 200] i don't know how to make vegetable stock
[202 - 204] so now i'm just gonna let this simmer
[204 - 205] and then we'll come back to it at that
[205 - 208] point all right so it's been simmering
[208 - 209] for like 30 minutes michael and i were
[209 - 211] just playing xbox so this is what we
[211 - 213] want right here see how it's still
[213 - 215] simmering the carrots are soft you don't
[215 - 216] have to do this but i'm going to do this
[216 - 218] i'm just going to add some half and half
[218 - 220] and then i will blend it
[220 - 221] i'm going to take the bay leaf out so we
[222 - 223] don't choke michael or should we leave
[223 - 227] it okay let's leave it in huh
[227 - 229] now for this we're gonna want to blend
[229 - 231] this in an actual blender so what i'll
[231 - 232] do is i'll take the stick blender first
[232 - 234] and just like kind of run it through and
[234 - 236] then i'll just throw it all in here and
[236 - 238] blend it until it's nice and smooth and
[238 - 240] also i have some leftover stock i'll
[240 - 242] just toss that into my desired
[242 - 244] consistency so if i want it to be
[244 - 245] thinner i'll just add some more if i
[245 - 249] want thicker i'll add less
[252 - 252] okay i blended the [ __ ] out of this for
[252 - 254] like two three minutes whenever you're
[254 - 255] blending something like this you want to
[255 - 257] just let it go so it's nice and smooth
[257 - 259] and then i'll even pass it through a
[259 - 261] sifter like this good old sieve i just
[261 - 263] want to make sure it's super smooth now
[263 - 265] i've had to do buckets and buckets full
[265 - 267] of this stuff and it just takes patience
[268 - 269] if you're doing a batch like this you're
[269 - 271] fine blend the [ __ ] out of it be patient
[271 - 272] it takes only a minute to check our
[272 - 274] consistency here this is actually
[274 - 276] perfect this is what i want right here
[276 - 278] not too thin not too thick and now we
[278 - 280] can actually taste it
[280 - 282] so from there i'll season it to my
[282 - 284] desired taste add some salt some citric
[284 - 289] acid i might just do a touch of cayenne
[290 - 290] good add some more cream actually a
[290 - 292] little more cream
[292 - 293] all right so what i'm doing here is i'm
[293 - 295] cutting these carrots for garnish cut
[295 - 298] some small chunks and roast them off in
[298 - 300] the oven real quick what i'm doing here
[300 - 302] is called a roll cut so what you do is
[302 - 303] you just cut out a slant
[303 - 307] and then you roll it same thing
[307 - 308] a little bit olive
[308 - 312] oil into the oven they go huh i got a
[312 - 314] bird in there too i'm doing a video on
[314 - 316] uh making your own chicken stock for egg
[316 - 318] drop soup so stay tuned
[318 - 321] all right so uh which which bowl should
[321 - 323] i serve this in dude green black which
[323 - 325] one do you all like more i don't know i
[325 - 327] kind of like this one is it blue is it
[327 - 328] blue is it blue or black i can't really
[328 - 331] tell can you tell also can you like the
[331 - 332] video i like this one all right and
[332 - 334] there we go we've got some some good old
[336 - 338] good soup right and like this was super
[338 - 340] cheap to make too i mean carrots are
[340 - 343] cheap was like 80 cents for a good old
[343 - 345] bunch of bulk carrots probably just do
[345 - 346] like some chili oil
[346 - 349] and then sprinkle on some zatar
[351 - 353] and of course some flaky salt there we go we
[353 - 354] of course some flaky salt there we go we got
[354 - 356] beautiful carrot soup right there check
[356 - 359] that out it's nice huh
[359 - 361] yeah that's delicious
[361 - 363] try that out michael
[363 - 365] hot oh that is really good yeah is it
[365 - 367] hot enough this time
[367 - 369] and uh you know let's uh try a different
[377 - 377] some basil on there
[377 - 379] pickled mustard seed
[380 - 382] tar flake salt and there we go we've got
[382 - 385] flake salt and there we go we've got good soup
[385 - 387] there we go good soup you can't really
[387 - 390] see it but there's a nicely plated dish
[390 - 391] just enjoy it in a bowl whatever the
[392 - 394] [ __ ] you want this is just me wanting to
[394 - 397] make it look nice mix all that up
[397 - 399] delicious though that's good definitely
[399 - 400] try the soup with the basil in it that
[400 - 402] works okay try that out that's really
[402 - 403] good like that
[404 - 406] oh right yeah it is go soup episode 3.
[406 - 409] smash like subscribe