Carrot Soup

photo (63)Recently, I found myself with a lot of surplus carrots lying around the house and at the same time became addicted to eating soup during one of my breaks at work. You can tell where this is going, right?

Ok, the title was a bit of a give-away, wasn’t it?

Alas, yes, I made carrot soup. Lots and lots of carrot soup. This easily feeds 4 people and freezes super-well.

Carrot Soup (print friendly version at the bottom)

Carrot Soup Ingredients

8-10 carrots, chopped. Mine were thin carrots, which I didn’t know existed until I moved to Canada. They kinda look starved. Like starved carrots. I would, at a guess, say 6 plump, carrots would equal 10 starved carrots.

1-2 cloves of garlic

1 onion

1 potato, peeled and cubed. I used to put more potatoes in my carrot soup but it kinda goes all baby-foodie so I cut back on the potatoes. I know, I’m Irish, how could I say that. Hopefully my mother won’t read this post.

2 cups of chicken stock / vegetable stock / water

1 tb of parsley (or any other herb you have lying around the house) Last week I threw some oregano in. This week parsley. One time I threw in a whole bunch of Italian seasoning.

1 tb of butter

A pinch of salt and pepper

1. Melt the butter over medium heat in a pot. Add the onions and garlic and fry for several minutes until soft.

2. Toss all the rest of the ingredients into a pot, covering the contents with the stock / water. If you don’t have enough stock to cover the vegetables, feel free to add a tad bit more water.

3. Bring to the boil and simmer with the lid on for 25-30 minutes until all the vegetables have softened.

4. In small batches, blend all the ingredients on low in a blender. In SMALL batches. SMALL. Seriously, you do NOT want hot soup all over the place and burnt fingers.

5. Add all the small batches of blended soup to the pot and stir.

6. Serve sprinkled with a little parsley and hot, crusty bread.

*Feel free to substitute olive oil for butter in Step 1.

**If you find the soup too thick, add a little more water in Step 4.

Variations:

Curried Carrot Soup

Add 1-2 tsp (or more to taste) to soup in Step 5.

Spicy Carrot Soup

Add 1 tsp of cayenne pepper to the soup in Step 5.

Super Veggie Carrot Soup

I call this Supper Veggie, what I could have called it was, things-in-the-fridge-I-needed-to-use-up but that title seems a little long.

Add some broccoli in Step 2 and a handful of peas in the last 5 minutes of cooking.

Carrot Soup by The Ketchup War – Print Friendly Version, for sticking on the fridge!

For more recipes, check out: 

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2 thoughts on “Carrot Soup

  1. Pingback: Freezer Cooking: Part Two | The Ketchup War

  2. Pingback: Day 0 – Preparing for Wisdom Tooth Removal | The Ketchup War

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