Carrot soup

Now you might be thinking “uh no” from the title. But really it’s a great starter soup, or a soup to accompany a meal, say chicken, fish, or with a salad of some kind. It’s a light soup that has a lot of flavor, just not a filling main dish. 

This soup was made because the photographer part of my brain though that beautiful orange color would photograph like a dream-it did. I took my photo shoot on the road that day, to a co-worker/close friend’s house to try out the light. We had a blast, they let me be bossy, and life was good. Try the soup, it’s easy to make, pretty and light, and an easy way to use up those extra carrots. 

Carrot Soup

Tablespoon of butter

1/2 to a whole onion chopped

2 stalks celery chopped 

Teaspoon of fresh parsley or half a teaspoon dried parsley

4 cups carrots peeled and sliced to med thickness

4 cups chicken or vegetable broth (if using vegetable broth, thin it out some with water to get rid of some of the heavier tomato taste)

salt and pepper to taste

sour cream or cream for mix in when serving (optional)

Heat butter in a heavy bottomed skillet. Add celery and onions and cook until soft, usually around 10 mins. Add parsley once vegetables are soft

Add carrots and stock, with up to a cup of water if needed. Bring to a small boil (heavy simmer) and then reduce heat to a simmer for 30 minutes 

At this point if you have an immersion blender, add the salt and pepper and blend until the thickness you like. You can also use a blender or food mill to puree. Careful if transferring the soup, it’s very hot. You can either add about 1/4 cup of cream to your soup while pureeing, or use it when serving as a garnish. (I also added a bit of cilantro on top for flavor and color when I took pictures)

Happy soup making!

Image

 

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