I had a TON of leftover carrots to use up. Some were still from my garden and some were leftover from the grocery store. I decided to try to whip up a carrot soup. Carrot soup? I know, I was skeptical too. But, I promise this is delicious. and I would make it again….and again….and again 🙂
I drizzled 2 tablespoons olive oil into a pan & added 1 tablespoon butter.
I diced up a sweet onion & threw that in once my oil was hot. I added my minced garlic in here too.
Then I sliced up my carrots & added them in. I used about three large carrots.
I also added in about 1 c vegetable broth. I let my carrots cook & then I used my blender to get them to a perfect creamy consistency.
I wish you could share smells on the internet… I really do. This smelled INCREDIBLE. Look at the gorgeous colors of those carrots! Golden and delicious and perfectly soft.
Once it was a nice creamy consistency (I did add a little water while blending to allow it to blend better) I added it back to my pot.
I added ¼ c milk and ½ c vegetable broth. Mix well. I then added it to my soup cups & topped with croutons & goat cheese.
Carrot Soup (Serves 2)
3 large carrots
½ large sweet onion
2 tablespoons olive oil
1 tablespoon butter
¼ c milk (you can use anything here – I used skim milk to keep my soup light but 2%, whole, or heavy cream would all be delicious).
1 ½ c vegetable broth
¼ c water
2 cloves garlic
1. Add your butter & olive oil to a large bowl on medium heat.
2. Dice your sweet onion & add to your pan once your oil is hot. Mince your garlic & add that in your pan as well.
3. Slice your carrots into circles/rounds & add to pan after onion has cooked for approximately five minutes.
4. Add 1 c vegetable broth to your carrot/onion mixture, reduce heat, and let cook for 25 minutes.
5. Add your mixture to blender & blend until creamy consistency. If not enough liquid to successfully blend, add water (I used about ¼ c water as listed above in my ingredients)
6. Add your blended carrot/onion/water mixture back to your pan & add in ½ c vegetable broth & ¼ c milk/heavy cream.
7. Serve with croutons & dollops of goat cheese!