Yet another recipe from allrecipes: Creamy Carrot Soup. A few simple flavors contribute to this very tasty soup. Peeling and slicing the carrots took a bit of time. You could just give them a good scrub and cut off the tops and not peel them. I think fresh carrots clean up well and taste yummy unpeeled. Maybe I'll try that when carrots are fresh.
I didn't have a potato on hand so I called around to a couple of neighbors and Stephanie had a small selection of 1 small regular potato, 1 good sized sweet potato and 3 small purple potatoes. I went with the sweet potato. I think Kevin thought it was a little weird to be calling around iso a potato, but what are neighbors for if not to loan you a potato in your hour of need? And, of course, Steph got some delicious homemade carrot soup out of it.
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 4 1/2 cups sliced carrots
- 1 large potato, peeled and cubed - used a sweet potato
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon ground ginger
- 2 cups heavy whipping cream
- 1 teaspoon dried rosemary, crushed - I didn't have the crushed kind; I had the kind that look like tiny pine needles; used that; wouldn't do so in future bc it was like finding tiny pine needles in your soup
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
- Transfer to a blender or food processor in small batches (used an immersion blender); cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
The onion, carrots, sweet potato, broth and ginger in Kevin's Valentine's Day Dutch oven:
After the immersion blender:
As Mike the Trainer Guy pointed out, you could make a workout around cooking with cast iron, the stuff is so heavy.
After adding in the cream, rosemary, salt and pepper: