Revision as of 16:47, 10 May 2024

Carrot Soup

Breed	Domestic Shorthair
Coat	Ginger Tabby
Sex	Male
Rarity	Common
Occupation	Carrot farmer
Appearance	Silly
First known sighting	April 15, 2024, 06:00 AM LFT

Carrot Soup was first seen on 15th of April in the Soaring Cat feeder. Carrot Soup seems to respect the other cats there, usually patiently waiting in the background for them to leave before entering the feeder. His name is due do his orange coating.

Behavior

Carrot Soup is known for, quite literally, licking food instead of taking bites which results in a lot of "blep" screenshots. He is also seen spitting out kibble for no apparent reason. Unlike the other cats at Soaring Cat he appears to be quite calm.

Appearance

Your average cool looking orange cat.

Sightings

April 2024

April 15, 2024:
- 06:00 AM (LFT) First sighting recorded, seen paws deep in the feeder, licking kibble up and sometimes looking outside the feeder.
- 08:00 PM (LFT) Got fed and licked the majority of the kibble up.
- He came back later at 10:30 PM (LFT) to eat the remaining food.
April 16, 2024:
- 08:00 AM (LFT) Seen licking his lips and food like a wierdo.
- 04:30 PM (LFT) Looked at us from afar, looked at his feet, looked and then smelled a bit of kibble in the feeder and then left.
- 05:15 PM (LFT) Seen in the background, sitting from a respectful distance from Macaroni and Cheese Soup, who was chilling in the feeder; once Mac left he stepped in the feeder and ate the kibble.
April 18, 2024: 01:30 AM (LFT) This day he showed us what big tongue he had. Also seen looking outside for a bit with seemingly no reason.
April 28, 2024: 3:30 PM (LFT) VERY HUNGRY.

May 2024

May 06, 2024:
- 00:40 AM (LFT) Especially worried this day. Got "kibbled" in the head hard. MIGHT have been scared off by Snail Soup.
- 11:30 PM (LFT) Seen sitting with his butt covering the back camera completely. Got fed a lot of snacks and kibble, just to lick some of them up and calmly go away.
May 09, 2024:
- 07:20 AM (LFT) Seen standing weirdly while eating food.
- 10:30 PM (LFT) Came in with really big glossy eyes and ate some food.
May 10, 2024: 04:30 PM (LFT) Showed us how long of a neck he had. This boy is very long. Also loafed and "Brother Calmed" for a bit.

(Not every cat sighting is documented.)
(LFT = "Local Feeder Time")

Soup Recipe

About The Soup

Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.

Ingredients

2 pounds carrots
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon fine sea salt, divided, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
½ teaspoon ground coriander
¼ teaspoon ground cumin
4 cups vegetable broth (or water)
2 cups water
1 to 2 tablespoons unsalted butter, to taste
1 ½ teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).

Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)

Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.

Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Wikipedia page Original Recipe