Carrot Soup

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Carrot soup is easy to make!

It is a satisfying side dish or meal itself!

Soups are a staple in our home when the weather begins to get cold. a warm soup is satisfying, calming, comforting, and nourishing. Serve the soup as a side dish or as a meal. It goes well with a sandwich, panisse, or cheese and crackers.

 

Why Carrots?

Carrots are considered one of the world’s healthiest foods. Including carrots in your diet provides you with beta-carotene, fiber, vitamin K, potassium, and antioxidants. Try to pick carrots that are firm, smooth, straight, and bright in color. (Do not throw away the stems … they can be used in other dishes!) To keep the nutrients in your carrots after purchase and before cooking, store in the refrigerator in a plastic bag to hold in moisture.

Ingredients:

2 lbs carrots
1 large onion – I like to use Vidalia
1/4 cup butter
1 tbsp tarragon … extra for garnish when serving
4 cups broth – I use low salt vegetable broth

Instructions:

  • Dice the onion and carrots
  • Add diced onion to a pot with the butter
  • Sautee until the onions are translucent (2-5 minutes depending on size of cut)
  • Add carrots and tarragon ,reduce heat, and cover.  Stir after 5 minutes.
  • After 10 minutes with the carrots in the pot, add the broth and bring to a boil. Once a boil is achieved, reduce heat and cook until the carrots are soft (about 10 minutes).
  • Use an immersion blender to puree or wait till the soup cools enough to add to the VitaMix to puree.

Serve:

Sprinkle tarragon on top or sprinkle pepitas, black pepper, gluten free bread crumbs, or sesame seeds

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