Carrot Soup
Carrot Soup
by Terese Burk
My Aunt Terese makes this soup around the holidays and is it delicious, fun and festive. I love this soup not only for it's great taste, but because it is easy, you can feed a lot of people with it, and it will tide you over until the big holiday meal is ready.
Just look at the gorgeous color of this soup!!! This is actually a half batch of the soup. It makes a lot!
These veggies and some chicken stock and milk are all you will need for this delicious recipe.
Dice red pepper, onion, garlic, and ginger. Then saute in a large skillet over medium heat with a little oil.
Place all the ingredients- Chicken stock, sauted veggies, and carrots in a slow cooker or large pot, and boil, boil, boil.
Ingredients:
- 2 tbsp olive oil
-1 medium onion; chopped
-1/8 cup fresh sliced ginger
-2 cloves garlic; minced
-1 red bell pepper; chopped
-6 cups carrots; cleaned, peeled and sliced
-8 cups chicken broth (if looking for a vegetarian soup use vegetable stock)
-1 quart whole milk
- salt and pepper to taste
In a large skillet over medium- high heat oil. Add the onion, ginger, garlic and pepper, and saute for approximately 5-7 min. When vegetables have become tender, add to a large pot or a crock pot. Add carrots and chicken broth. If using a large pot bring vegetables and broth up to a boil, cover with lid, then allow to simmer on low for 1 hour. If using a crock pot, combine all the ingredients, except the milk and turn on low and cook for 5-6 hours or 3-4 hours on high. When it is done boiling, take off the heat and allow to cool for 20-30 min. The soup is so hot at this point, and I have learned from experience, that it is no fun to blend hot liquid ingredients. In small batches, transfer veggies and broth to a food processor or blender ( you can also use an immersion blender too).I do this in batches because my food processor and blender will not hold all of the soup. I simply blend a small batch, then place in a large bowl, blend again using the rest and pour everything back in the pot. Like I said please be careful it is still most likely a little hot, blend ingredients til smooth and return to pot. Then add the milk and re-heat soup.
*Serves 12-15 people
*Buy some styrofoam cups and serve this to your Holiday guests as a light coarse or appetizer before the big meal. The bright orange color is festive (Great for Halloween and Thanksgiving) and so beautiful! It will warm you up without making you feel full.
*Or if this is your dinner, serve with a salad and some bread, or sandwiches.
by Terese Burk
My Aunt Terese makes this soup around the holidays and is it delicious, fun and festive. I love this soup not only for it's great taste, but because it is easy, you can feed a lot of people with it, and it will tide you over until the big holiday meal is ready.
Just look at the gorgeous color of this soup!!! This is actually a half batch of the soup. It makes a lot!
These veggies and some chicken stock and milk are all you will need for this delicious recipe.
Dice red pepper, onion, garlic, and ginger. Then saute in a large skillet over medium heat with a little oil.
Place all the ingredients- Chicken stock, sauted veggies, and carrots in a slow cooker or large pot, and boil, boil, boil.
Ingredients:
- 2 tbsp olive oil
-1 medium onion; chopped
-1/8 cup fresh sliced ginger
-2 cloves garlic; minced
-1 red bell pepper; chopped
-6 cups carrots; cleaned, peeled and sliced
-8 cups chicken broth (if looking for a vegetarian soup use vegetable stock)
-1 quart whole milk
- salt and pepper to taste
In a large skillet over medium- high heat oil. Add the onion, ginger, garlic and pepper, and saute for approximately 5-7 min. When vegetables have become tender, add to a large pot or a crock pot. Add carrots and chicken broth. If using a large pot bring vegetables and broth up to a boil, cover with lid, then allow to simmer on low for 1 hour. If using a crock pot, combine all the ingredients, except the milk and turn on low and cook for 5-6 hours or 3-4 hours on high. When it is done boiling, take off the heat and allow to cool for 20-30 min. The soup is so hot at this point, and I have learned from experience, that it is no fun to blend hot liquid ingredients. In small batches, transfer veggies and broth to a food processor or blender ( you can also use an immersion blender too).I do this in batches because my food processor and blender will not hold all of the soup. I simply blend a small batch, then place in a large bowl, blend again using the rest and pour everything back in the pot. Like I said please be careful it is still most likely a little hot, blend ingredients til smooth and return to pot. Then add the milk and re-heat soup.
*Serves 12-15 people
*Buy some styrofoam cups and serve this to your Holiday guests as a light coarse or appetizer before the big meal. The bright orange color is festive (Great for Halloween and Thanksgiving) and so beautiful! It will warm you up without making you feel full.
*Or if this is your dinner, serve with a salad and some bread, or sandwiches.
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