Carrot Soup #homemade
You won’t see this one very often. As it is most people don’t think of carrots as anything more than a flavoring agent when it comes to most cooking. Here’s the thing, with the a little finesse you can make soup out of just about anything.
This soup is fantastic for the cooler weather. And is very easy to make. So easy in fact, it doesn’t really have a recipe. You just play to the flavors you like and build from there.
1.5 lb Carrots
1 small onion
1 ounce ginger (fresh)
2 cloves garlic
2 cups stock
2 cups milk or cream
salt and pepper
Roast carrots at 350 degrees for roughly an hour. They should be soft and easily mashed. When done move carrots to a blender. Sweat the ginger, garlic, and onion till soft. Add the stock and heat till boiling. Deglaze the roasting pan with the hot stock.
Add the stock to the blender (with onions, garlic, and ginger). Blend till smooth. If needed add some of the milk to keep everything moving. Once smooth, pour everything back into a pan and bring to a boil. Add the rest of the milk at the end and cook through.
If you want to get fancier you can replace the carrots with squash. As you can see this is a pretty easy recipe.