Today seems like the perfect day to share this recipe. It’s so windy outside I can hear it as I sit in my kitchen enjoying my first coffee of the day. And it’s only suppose to get up to about 8 degrees celsius. We are definitely getting into our cooler fall weather here in Winnipeg.
My step-mom gifted me with a bunch of garden-fresh carrots on the weekend. I’ve been wanting to use them up quickly so they don’t become that forgotten veggie in the bottom drawer of the fridge. This easy-to-make carrot soup is the perfect comfort food for a cooler day like today.
1/2 of an onion
About 2lbs of carrots
1 medium potato
2 tablespoons of butter
1 liter of broth, veggie or chicken or beef
2 cups of water
salt and pepper
cream or milk, if desired
Dice the onion into medium size pieces and add to a large stock pot along with butter. Over medium heat, sauté the onion until it starts to get translucent but not brown (about five minutes, stirring frequently).
Chop your carrots and the potato into medium size pieces… you can see here that I didn’t worry to much how small they are, you are going to cook them and then puree them so it doesn’t really matter. (See how easy this is!)
This is my kitchen crew lining up should any carrot pieces happen to try to escape. These two LOVE carrots!
Add carrots, potato, broth and water to the pot. Cover and boil for about 20-25 minutes until carrots are tender. Add in milk or cream if desired. And salt and pepper to taste. I actually didn’t add any to my soup and it was still so creamy and smooth!
I removed this from the heat for about 10 minutes just to cool slightly and then processed through a blender to puree. You can also use an immersion blender if you like but I think my blender gets the soup more creamier.