silky Smooth Carrot Soup Recipe |
| Name: |
Bruce Jensky |
| Base: |
Langley Air Force Base, Hampton VA |
| Recipe: |
This is a quick way to make a scrumptious, silky smooth carrot soup an a great way to use that biggo bag of carrots. Prep Time is 10 minutes; Cook Time is 40 minutes, and this recipe makes 8 servings... INGREDIENTS: 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1 medium onion (chopped); 1 stalk celery (chopped); 2 cloves garlic (chopped); 1 teaspoon fresh thyme or parsley (chopped); 2 cups water; 4 cups reduced-sodium chicken or vegetable broth; 1/2 cup half-and-half (optional); salt and freshly ground pepper to taste; and carrots (5 cups of chopped carrots)... DIRECTIONS: Step 1: Heat butter and oil in a dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened (about 4 minutes). Step 2: Add garlic and thyme (parsley); cook, stirring until fragrant (less than 1 minute). Step 3: 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). Step 4 Puree with an immersion blender until smooth (or puree the soup in batches in a blender until smooth--Be very, very careful with pureeing hot liquids...). Stir in half-and-half (if using, salt and pepper to taste, and Enjoy! |
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