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Creamy Carrot Soup Recipe

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This recipe for Creamy Carrot Soup is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T olive oil
1 small onion or a 2 inch piece of ginger, chopped
1-1/2 lb carrots, chopped
1 large russet potato, peeled and chopped
Salt and freshly ground pepper
6 cups vegetable stock or water
1/4 cup chopped parsley leaves for garnish
Directions:
Directions:
Put oil in large deep saucepan or Dutch oven over medium heat.
When oil is hot, add vegetables.
Sprinke with salt and pepper and stir occasionally - about 15 minutes - until carrots soften.
Add stock and cook until vegetables are very tender - 15 to 20 minutes.
Use an immersion blender to puree' soup in the pan... or cool slightly and pass it through a food mill or pour into a blender. Puree until smooth, in batches, if necessary.
If serving the soup hot, gently reheat it, stirring frequently. If serving it cold, refrigerate, covered, at least 2 hours.
Either way - adjust the seasoning and garnish before serving.
Number Of Servings:
Number Of Servings:
4 Servings
Personal Notes:
Personal Notes:
The creaminess comes from vegetables, not dairy items.
In place of carrots, try fennel or celery, parsnips or turnips, sweet potatoes or winter squash or peas.
If you like spices, curry powder or ground cumin seeds are good with carrots. Stir them in just before adding the stock.

 

 

 

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