Basic Carrot Soup

Soon after Mom died, a friend brought me lunch. In that lunch was carrot soup. I hadn't had carrot soup for a long time. Now, I can't quite get enough of it.

Below is my go-to carrot soup recipe. It's very good even in its most basic form (especially if you use homemade chicken broth--yum). But if you want to dress it up a bit, you can season it with ginger, curry, dill,  smoked paprika, roasted garlic, Italian seasonings, or even nutmeg or cardamom. (Note: I haven't tried all of those, but they all sound great. I've done curry, dill, and ginger--curry is my favorite of the three, but I like them all.)

It's nice for this time of year because, not only are carrots in season, but that little vitamin boost (you wind up eating quite a few carrots in a bowl of soup) does a body good as the weather starts to cool.

Basic Carrot Soup
adapted from some children's book I once got from the library for my kids; I love trying recipes from children's books
Makes 4 servings
Prep time: 5-10 minutes
Cook time: 20-30 minutes

1 lb carrots, peeled and chopped
1/2 onion, diced
1 generous Tbsp butter
28 oz. chicken broth
salt and pepper to taste.

Melt butter in a pot on medium heat. Add onion and cook, stirring occasionally, until somewhat soft. Add carrots and cook a couple minutes more. Add broth. Cover pot and simmer gently for 20-30 minutes or until the carrots are very tender.

Let cool just a bit and put in a blender. Process until smooth.

Taste for salt and pepper and add additional seasonings if desired (I like to add a different sprinkle of something to my bowl each day at lunch. It keeps life interesting.)

PRINTABLE RECIPE