The Casting Dock

mmmm, carrot soup.

I loooove this fall soup.  It’s easy, creamy, and oh-so-satisfying on a crisp fall day.  The carrots have a natural sweetness, which the sweet onion and spices just enhance.  Use some warm, fresh french bread for dipping and you have yourself an easy meal sure to please the taste buds. And, it’s healthy too.  A win-win.  We have made this soup so many times for a variety of people and it’s always a hit. Enjoy!

  1 tablespoon extra-virgin olive oil
1 ¾ cups chopped sweet onion
  2 pounds carrots, cut into ½-inch pieces
 1 teaspoon fine sea salt
 ½ teaspoon freshly ground black pepper
  Dash of ground ginger
 2 cups water
 2 cups fat-free, less-sodium chicken broth
   2 tablespoons heavy cream, divided  

Heat oil in a large Dutch oven over medium heat.  Add onion and carrots to pan; cook 10 minutes, stirring frequently.  Stir in salt, pepper, and ginger

Add 2 cups water and broth to pan; bring to boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool (you can do it hot if you just leave the little middle section on the top of the blender off and use a paper towel to cover it).

Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.  Pour pureed mixture into large bowl.  Repeat procedure with remaining carrot mixture and 1 tablespoon cream.  Return mixture to pan to re-heat.

(I’m prettttty sure that this was a cooking light recipe that Jerry and I poached years ago…)

1 comment

1 noche { 11.05.10 at 9:42 pm }

Thanks for the recipe…It brought back great memories of our (U.Wes, A.Linda, Mike, Kristen&Owen) fall visit last year….good times…I miss Williamsburg. I just made butternut soup and was going to try and find where I put the carrot soup recipe…perfect timing.

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