Carrot Soup

Carrot Soup

This is an easy, delicious, and filling soup. It is good hot or cold.

Sautee:
    3-4 TB. Butter
    1 c. chopped onion
    1-2 cloves crushed garlic
    1/3 c. chopped cashews or almonds
Cook over low heat until onions are transparent. Add seasonings.

Seasonings--use one of the following combinations:
2 pinches nutmeg, 1/2 tsp dried mint, and a dash of cinnamon
or 
1 tsp each thyme, marjoram and basil
or 
1 tsp grated ginger

Add the following and bring to a boil:
2 lbs carrots, peeled and chopped
4 c. stock or water
1 1/2 tsp. salt
1 medium potato, peeled and chopped

Simmer 12-15 minutes until carrots and potato are tender. Let cool. (This is so you don't burn yourself when you process the mixture in a blender.) I use a couple of cubes of chicken bouillon with the water.

Once the vegetable mixture is cooled, blend everything until smooth in a blender or use an immersion blender. You may have to thin it down a little bit with additional water, but this will be fairly thick. At this point you can refrigerate the soup or put it into a crock pot to keep warm until serving.

Add dairy just before serving. Choose one of the following:
1 c. milk
or 
1 c. yogurt and a little honey
or 
1/2 pt. cream
or 
3/4 c. sour cream

My preference is to add a few dollops of sour cream to the soup in the bowl.


It is delicious with the first seasoning combination, but the others sound good also.  I did not have mint and it was very good with nutmeg and cinnamon.

~Ann

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