It’s time to clean out the fridge to make room for the turkey, so today I’m making carrot soup.
I have to admit, I’ve never made carrot soup before, so this was a bit of an experiment, but I was very pleased with the result.
The creamy, blended soup was thick and delicious and just begged to be sopped up with a hunk of crusty sourdough.
Even my Youngest liked it. And, he’s not a big fan of carrots. My Oldest, on the other hand, who eats raw carrots by the handful, wouldn’t try it. It takes him longer to warm up to new things. Maybe next time.
If you don’t own an immersion blender (go right out and buy one…because you should…they are so much fun), you can simply use your blender or food processor to purée the soup in batches.
Save the leftovers to reheat for quick dinners this week leading up to Thanksgiving day. Gotta conserve your energy for the big cooking fest on Thursday, right?
Oh, and the cost? Well, if you use mostly organic ingredients like I did, this soup will cost you about $1 a bowl to make…tops.
So, clean out the fridge, count your blessings, and GO MAKE SOME SOUP!!!
Creamy Carrot Soup with Sourdough
1 lb organic carrots, roughly chopped
2 small organic potatoes, peeled and roughly chopped
1 small onion, diced
2 garlic cloves, finely diced or pressed
2 1/2 cups organic chicken stock
2 1/2 cups water
salt and pepper
2 Tbsp olive oil
In a large stockpot, heat olive oil. Add garlic and onions and saute for 2-3 minutes over medium heat. Add carrots and potatoes and sprinkle with salt and pepper, to taste. Cover and saute for an additional 10 minutes, stirring frequently. Add the stock and the water, continue to cook another 15 – 20 minutes or until veggies are tender.
Remove from heat, and carefully use an immersion blender to blend the soup to a creamy consistency. Serve immediately with crusty sourdough bread.