The “Laura” in LAURA’S CARROT SOUP is my cousin, Mom to four energetic kids and a long-time vegetarian. She cooks meat for her family but often slips in meatless soups, stews and main dishes.
This smooth, flavorful carrot soup is a family favorite. Some swear by its medicinal facilities too. In my book, it tastes as good as chicken soup when you’re down with a cold or the flu. On a damp or chilly day, add a small sandwich for a light, healthful lunch.
For a godsend some future busy day, freeze a batch now but plan to add the milk just before serving for this saves freezer room and prevents the milk and carrot mixture from separating. For richer versions, use 2% or even whole milk.
LAURA’S CARROT SOUP
Stovetop time: 30 – 40 minutes
Makes 9 cups
- 2 cloves garlic, minced
- 1 onion, chopped (about 1½ cups)
- 1 stalk celery, chopped
- 2 tablespoons unsalted butter
- 1 pound carrots, peeled and sliced
- 1 large potato, skin on, chopped
- 4 cups hot water
- 4 teaspoons instant bouillon (or 1 bouillon cube)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- ¼ teaspoon ground dill
- 1½ cups skim milk
Sauté garlic, onion and celery in butter until tender in a Dutch oven. Add remaining ingredients except milk. Bring to a boil and cook until carrots are tender, 30 – 40 minutes. Purée in small batches in a blender or food processor. Return mixture to the cooking pan. Add milk, heat through and serve immediately.
More Vegetable Soup Recipes
Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.
© Copyright 2003 Kitchen Parade
Your Comments: