Simple, fast and so good!
I found this recipe in one of those cookbooks produced by churches, schools, or other groups and sold as a fundraiser. The book has long since disappeared, but the recipe has remained. This soup was my son's favourite when he was little. Well, maybe his second favourite, after Campbell's Tomato (yes, the kind in a can! After all, it's hard to beat with a homemade grilled cheese sandwich...) This soup also pairs well with grilled cheese. It's fast, simple and so good, and uses ingredients you likely have on hand. I made it this weekend when the selection in my fridge was getting low, and I didn't have any celery (as you may know, generally one of the base ingredients for many, many soup recipes.) It did not disappoint! Note: the recipe serves exactly 4, so if you're looking for leftovers, you will want to double it.
Carrot Soup
Simply butter, onion, carrots, chicken stock and milk
3 tbsp butter
1 small onion, chopped
4 cups sliced carrots (about 6 large)
1/2 tsp ground ginger
3 cups chicken stock
1 cup milk, light cream or buttermilk, or a combination
fresh parsley for garnish, if you like
Cook onion and carrots in butter for 5 minutes. Stir in ginger and add chicken stock. Simmer, covered, until carrots are tender, about 10 to 15 minutes. Transfer to a blender and blend until smooth (or use a hand blender). Return to saucepan and stir in milk or cream until desired thickness is reached. Heat through, but do not boil. (This is important, or your milk will curdle). Garnish each serving with a sprinkle of parsley (I don't usually bother with this!) Enjoy!
Verdict
Just a really good vegetable soup.
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