http://www.blogger.com/html?blogID=6593354323055800358 Tight Wad in Utah: Creamy Carrot Soup (Guest Post)

Tuesday, December 28, 2010

Creamy Carrot Soup (Guest Post)

Guest Post by Lauren at Lauren's Latest

Let me now count the ways why we love this soup and why you will love this soup: (1) It’s easy to make (2) all the ingredients are common and inexpensive (3) it’s pretty low effort and fast (4) it’s a very comforting and satisfying meal (6) it’s an easy way to get your kids to eat a whole bunch of vegetables! It’s like every parent’s wish list for dinner! There were 6 kids in my family and this was a very common dinner for us because of all the reasons listed above AND because we all loved it. My Mom was a stay at home Mom and always {without fail!} made all our suppers from scratch! AND! We hardly ever went out to eat! Isn’t that impressive? I have 1 child and I find it hard to resist the $1 menu items calling my name from restaurants down the hill!  However, since we are on a budget and I really feel guilty for eating anything fattening, this soup makes resisting those calls a little more bearable on my lazy, un-motivating days! Thanks, Mom, for an easy recipe that makes me feel like a good productive Mom on my don’twanttodoanything days!

Creamy Carrot Soup
yield: 6 servings
Ingredients:
3 tablespoons salted butter
1 large onion
4 small potatoes, peeled
2 lbs. carrots, peeled (I use organic)
6 cups good chicken stock
2 bay leaves
1/2 teaspoon dried thyme leaves (or 1/4 teaspoon ground thyme)
salt & pepper, to taste
1/2-1 cup heavy cream
Directions:
In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks and saute in hot butter 5 minutes, stirring occasionally. Increase heat to high and pour in chicken stock with seasonings. Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender. Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
Recipe TIPS:
I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!
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