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Carrot Soup
From Traveling Desperado
<p>Our grandson JW loves this soup. Our favorite blend is, chicken stock, Thyme, Marjoram, Basil and I add a dash of Parsley with Greek Yogurt.<br /> This soup will last a week in the refrigerator, or Freeze in containers for lunch.</p>Source: Paulette Rink (Entered by Paulette Rink)
Serves: 4-6
Vegan!
Ingredients
2 lb.
Carrots/Chopped
4 C
Water or Stock
1 1/2 tsp.
Salt
1 Medium
Potato/Chopped
3-4 Tlb
Butter
1 C
Onion/Chopped
1-2 Cloves
Garlic/Chopped
1/3 C
Cashews or Almonds/ Chopped
Choose One
1 C
Milk /Buttermilk/Yogurt
1/2 C
Heavy Cream
3/4 C
Sour Cream
Choose One
2 pinches Nutmeg,1/2 tsp. dried Mint, Dash of Cinnamon
1tsp. each Thyme, Marjoram, Basil
1tsp grated Ginger
Step by Step Instructions
- Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
- Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice
- Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).
- Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).
- Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.