I’m just crazy about carrots!
Love them, all ways: Raw, cooked, in soups, salads, wraps,cakes, muffins…
The recipe I’m including with this post is for a soup that I make at least once a week from my cookbook: Cream of Carrot Soup (see complete recipe second page). Especially good when garden carrots are available. Extra yummy!
And check out the: World Carrot Museum, what a hoot!
Enjoy and happy cooking! 🙂
Carrot photo (wow love it too!) courtesy of: Flickr
PS: My apologies for the wonky text size changes in this post…WP, acting up a bit it seems. I did try to fix it!
Cream of Carrot Soup
2 T. butter or good quality non-whipped margarine
1 medium onion, chopped
2-4 cloves garlic minced (to taste)
5 medium carrots, chopped
1/4-1/2 tsp. sea salt
1-2 tsp. crushed dried thyme leaves
1/4-1/2 tsp. freshly ground black pepper
Optional spices: (all or any of these work well) a generous dash (to taste) of: ground cloves,ground ginger,ground nutmeg,ground all-spice,ground cinnamon (and yes, I do use them all!)
1-2 tsp. Mrs. Dash Original Blend seasoning
5 C. vegetable soup stock
1/3 C. uncooked rice (brown or white)
1/2 C. milk or soy milk
Garnishes: chopped parsley and/or carrot rings
In a large soup pot, melt butter over medium heat. Add onions, garlic and carrots and saute for about 2 minutes.
Add spices and stir to coat vegetables thoroughly. Cover and steam for 5 minutes to blend/intensify flavours. Hint: this simple step makes a big difference, in this and many other recipes too.
Add all remaining ingredients except for milk. Cover and simmer for 30-40 minutes until carrots are very tender and rice is cooked (brown rice will require longer cooking time). Remove from heat and cool slightly. Add milk.
Blend to desired consistency using a food processor or immersion blender. Re-heat to serving temperature. Garnish and enjoy!
Cream of Carrot Soup recipe adapted from: Not Just for Vegetarians. All Rights Reserved.