I'm all about finding ways to make life simpler, more organized and happier. Making life easier is NOT always about buying a new gadget or product but sometimes having the right product is key! It's helpful to thoughtfully consider products to see if they fit the bill and really do serve a valuable purpose, or whether they're just another gadget. (And y'all know I'm not about gadgets for the sake of having them.)
Because I love to cook and I have seen immersion blenders for a long time on television, I thought I'd see if I might like one for my own kitchen. So hey I bought two! Why not? Here is my side-by-side review of them.
One is a Cuisinart Smart Stick (model CSB75) and the other is a Sencor (model SHB3326.) I cooked up two pounds of carrots in chicken stock and I used them as my test medium because I LOOOOOVE carrot soup! If you like carrot soup too, I've shared my recipe below the video. What are your favorite ways to use an immersion blender? I'd love to get your best tips and ideas, so share in the comments section below!
Carrot Soup Recipe
Disclaimer: This is the style of carrot soup I like, which is on the sweeter side. Because carrot is a lot like pumpkin, I like to use classic baking spices in it. In the past, I've made a savory version with herbs such as sage, thyme, and basil but I prefer the sweet one. The great thing about it is that it can go in either direction, sweet or savory, according to whatever mood you're in!
1.5 to 2 pounds of carrots, cut into similar sized chunks
32 ounces of your favorite chicken stock
1 bay leaf
A few shakes of nutmeg
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
A few shakes of nutmeg (not too many - it can overpower)
Optional spices to shake in (carefully!): Chinese five-spice, clove, allspice
Combine chopped carrots and chicken stock in a large pot.
Add the bay leaf (ALWAYS keep bay leaf whole and remove it at the end of your cooking time)
Bring the stock to a low boil and then turn it down to simmer.
Add your baking spices, cover and let it simmer for about a half-hour or until the carrots are cooked soft all the way through.
Extract the carrots from the stock using a slotted spoon and set aside.
Remove bay leaf and discard.
Add a enough stock back into the carrots to make it easy to puree them.
Puree the carrots, adding back stock a little at a time until your soup is the thickness you like it.
Add sea salt to taste.
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