Each year, I grow a bunch of carrots. They’re my oldest son’s favorite vegetable, and I have my own root cellar to store them through most of the winter. For that, I have to wait until it gets cooler, usually around mid-October, before I can start digging them up.
So what do you do with that many carrots once they’re all pulled and stored away? Soup, and lots of it. This cream of carrot soup is one of the easiest recipes I’ve come up with, and despite the name, there’s no actual cream in it. The carrots do all the work, turning silky and rich on their own once they’re cooked down and blended. It’s the kind of soup that makes a cold, gray day feel a little warmer.
Note that you can halve this recipe or double it depending on how big a batch you need.
(Experiment 154) Cream of carrots
Ingredients
- 6 cups of sliced carrots if those are store-bought I would recommend you peel them
- 2 cups 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
- 9 cups of vegetable broth or whatever broth you prefer
- 1/4 cup 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 leftover into a freezable container and throw in the freezer.