2 pounds carrots, grated or chopped (about 7 cups)
6 cups (48 ounces) low-sodium broth (any type)
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons chopped fresh parsley or dill or 2 teaspoons dried parsley or dill
Directions
Wash hands with soap and water.
In a large pot, melt margarine or butter on medium heat. Add celery and onion and sauté until soft, 3 to 5 minutes.
Add carrots, broth and water. Bring mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 30 minutes.
Remove pot from heat and uncover. Let the soup cool for about 5 minutes. Stir several times to help release heat.
Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids, or use an immersion blender. Add salt, pepper and parsley. Serve warm.
Refrigerate leftovers within 2 hours.
Notes
For more flavor, try adding 1 Tablespoon grated fresh ginger and 3 cloves minced garlic to the celery and onion in step 2. You can also add a few dashes of hot sauce or 1 Tablespoon apple cider or rice vinegar after blending the soup.
This recipe was inspired by Rabbit's Favorite Carrot Soup, found in the children's book Carrot Soup by John Segal.
This soup is awesome and so simple. I had carrots that needed to be used so tried this recipe. Even my husband who swears he doesn't like cooked carrots was willing to try it and loved it. It is easy to freeze extra for an easy lunch on another day. We have made it with vegetable and chicken stock; both were delicious.
Comment
This soup is awesome and so simple. I had carrots that needed to be used so tried this recipe. Even my husband who swears he doesn't like cooked carrots was willing to try it and loved it. It is easy to freeze extra for an easy lunch on another day. We have made it with vegetable and chicken stock; both were delicious.