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Creamy Carrot Soup Recipe

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This recipe for Creamy Carrot Soup, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (Micro Ways by Norene Gilletz)

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic, minced
2 medium onions, chopped
1/4 cup butter, unsalted
1 stalk celery, in 1" chunks
1 lb. carrots (weigh after peeling and cutting off ends), cut in 1" chunks
1 small potato (4 oz) peeled and quartered
4 cups chicken broth
2 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1-2 tbsp fresh dill, chopped
1 1/2 cup homogenized milk

Directions:
Directions:
1. Place garlic onions and butter in large soup pot. Sauté for 5 minutes until onions are soft.

2. Add remaining ingredients except milk to soup pot. Bring to a boil. Cover, reduce heat to medium-low and simmer for about 30 minutes or until vegetables are soft.

3. Purée using immersion blender until smooth - about 4 to 5 minutes. Add milk, stir, taste and adjust seasonings if necessary.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of those "go big or go home recipes". Delicious and easy to make. You might as well triple the recipe and freeze it since everyone loves it. To triple the recipe, triple all of the above ingredients except the following: use 1/2 cup unsalted butter, 4 lbs carrots (weigh after peeling and cutting off ends), 12-16 oz potato, 4 tsp salt, 1/4 tsp pepper, 1 1/2 tsp thyme, 1/4 cup fresh dill, chopped.

No doubt, you will remember the time I used too much pepper and had to make another batch to dilute the first batch and so on and so on. Oy vey such a disaster. Serves 6.

 

 

 

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