Creamy Carrot Soup Recipe
Tried it? Rate this Recipe:
|
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.
|
|
This recipe for Creamy Carrot Soup is from