A friend asked me to give her this recipe because she does a lot of vegetarian stuff. It’s super simple, and one of the staple recipes in my kitchen. My meat-loving husband loves it, and I can also feed it to my baby. Win-win!
Carrot Soup / /
- half a stick of butter
- 10-12 lg. carrots – peeled and sliced
- 1 onion – diced
- vegetable or chicken stock
In a large saucepan, saute onion and butter together until onion is translucent. Add carrots, and fill with stock until carrots are just covered. Bring to a boil, then lower to just above a simmer. Once carrots are done (not firm but not mushy), ladle carrots into a blender and then pour in broth until carrots are just covered (you may use all of your broth, or you may have just a bit leftover) and puree. Soup is now ready to serve!
This soup tastes great all on it’s own without seasoning, but sometimes I like to mix it up by adding:
- a dollop of pesto
- poultry seasoning
- plain ol’ salt n’ pepper
- bacon bits (real bacon)
If you try it out, let me know what you think! If you spice it up with something I haven’t listed tell me about it, and how you liked it.