Each year, I grow a bunch of carrots. It is my oldest son’s favorite veggie plus I have my own root cellar to store them for most of the winter. For this, I need to wait until it gets cooler around mid-October to get started.So what can you do with all those carrots?
A super easy recipe I came up with, is this cream of carrots without actual cream. This is a great soup when it’s cold outside.
Note that you can halve this recipe or double it
You need
- 6cups of sliced carrots (if those are store-bought I would recommend you peel them )
- 2cups of potatoes cut into pieces
- 1 onion cut in pieces ( no need to be fancy in the cutting)
- 2 chopped cloves of garlic
- Chopped fresh ginger ( roughly the size of dice)
- Salt
- 9cups of vegetable broth ( or whatever broth you prefer)
- 1/4cup of butter or so
- Whatever herb you like but fresh chopped parsley really gives it a nice touch
Instructions
- In a large pot, melt the butter and soften the onions for 2 minutes.
- Drop the carrots, potatoes, garlic, ginger, and broth in the pot. Bring to boil.
- Reduce heat, cover, and let it simmer for 20 mins
- Let it cool down a little then use a hand mixer to blend everything together.
- Taste and add salt to taste. I would not recommend not to add pepper at this stage, I find it gives an off-taste when reheated and prefers to crack some fresh pepper just before eating it.
Transfer into a freezable container and throw in the freezer.
You can thaw in the fridge overnight for next day consumption but who really think about doing that right? Either dump the contents into a pot over medium heat until hot ( don’t overcook it) or buy them a ticket to take a spin in your microwave.