This is a major throwback, to December last year. Finally got down to completing the post, what 2-3 months after. Shout-out to all ma’ fellow procrastinators out there.
This was not the first time I’d made carrot soup. It’s my third time – seasoned cooks be like patoohey. Meh. But it’s not often I make the same thing thrice, especially if it’s not meal prep because:
A) I don’t get to blog about it
B) I like to try new things
Anyway, I decided to make carrot soup for my careteam potluck in December because it’s something I’ve attempted before and it’s something that you don’t need to be concerned about serving time because you can leave it in a warmer and not have to worry about it over cooking, unlike fried butter prawns or Korean stews.
Also, I love the idea of a warm soup and the beta carotene from the carrots are good for your eyes.
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic (that’s what the recipe said but I prolly put in 4-5 cloves)
- 1 tsp chopped fresh thyme or parsley (I used the powdered form)
- 5 cups chopped carrots (AKA about 1.5 bags of carrots)
- 2 cups water
- 4 cups reduced-sodium chicken broth,
- ½ cup half-and-half or heavy cream (optional)
- ½ teaspoon salt
Just do it:
- Heat butter and oil in pot over medium heat until the butter melts.
- Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
- Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in carrots. Add water and broth; bring to a lively simmer over high heat.
- Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
- Stir in half-and-half (if using), plus salt and pepper to taste.
Great for potlucks, cooking for large groups or eating over a few days: Simply cover and refrigerate for up to 4 days or freeze for up to 3 months.
Thank you EatingWell for the recipe!
Apparently it tasted and looked like pumpkin soup, probably due to the thicker consistency and colour. That’s fine. Haha – soup is soup. The only important thing is to consume it hot – cold soup is just meh. Unless it’s a clear kombu (seaweed) soup.
Till next time,