Cream Of Carrot Soup….

I would not have tried this soup had it not been for my friend Amy.  She so kindly brought us a batch when Joe got out of the hospital from his recent hip surgery.

Let me tell you, it was fantastic!  When I first tasted it I thought it had to be loaded with cream as it was so rich and delicious.  As it turns out it’s quite healthy!  It would made an awesome afternoon snack as it will only cost you 2 Weight Watcher’s points and would count as one vegetable!  Serve with grilled cheese for a simple and light supper.

If you’ve read any of my previous posts, you know that I encourage you to “tweek” my recipes and make them your own. After eating this amazing soup, of course, I started thinking of different variations.  How about half carrots and half parsnips?  How about sweet potatoes?  The possibilities are endless!

The ingredient list is very simple.  You will need to blend the soup in a blender for the best smooth consistency.  Only fill your blender 3/4 full before blending as you can have a “hot” mess in your kitchen if you fill it too high.  I would also recommend holding a clean kitchen towel over the top of the blender while the blender is on.

Cream of Carrot Soup

2 lbs. peeled carrots, cut into 3/4″ pieces *about 6 cups)
4 tablespoons butter
1/2 lb.  chopped yellow onions, about 1 3/4 cups
4 cups chicken broth or vegetable broth
2 cups 2% milk
1/4 teaspoon cayenne pepper

1)  Peel and cut carrots into 3/4″ pieces.
2)  Melt butter over medium heat in a large soup pot and add onions.  Cook until soft, about 7-8 minutes, stir often.
3)  Add carrots, broth and salt to taste.  I added about 1 teaspoon of kosher salt.  Turn up the heat and bring to a boil.  Once it’s boiling, reduce heat to medium again and simmer until the carrots are soft, about 20-30 minutes.  Remove from heat and add milk and cayenne.
4)  Process in blender ins small batches.  Serve hot or very cold.

*Refrigerate left overs.  Makes about 12 one cup servings.  Freezes beautifully.

Have a wonderful day!

Angie