I recently hosted a brunch for my Book Club. Despite the fact that we've moved into the South American "Spring," our weather has been drizzly and cool, so I was all about a comfort food menu. Naturally, soup came to mind, but I wanted something pure and essential in flavor. You could not ask for a simpler and tastier soup than this Creamy Carrot - I promise.
Creamy Carrot Soup
Ingredients (don't get too overwhelmed):
- 4 cups Carrots, sliced (about 6-7 carrots)
- 1 Onion, chopped
- 2 Tablespoons Butter
- 5 cups Milk (I used whole)
- Pinch of salt and pepper
Directions (so simple, there's not pictorials):
- Clean* and slice all the carrots
- Chop the onion
- In a Dutch Oven, sauté the carrots and onion in the butter for about 10 minutes
- Add the milk, salt and pepper, and let simmer for about 30 minutes
- Pour contents into a food processor or blender and puree until smooth. *You might need to do this in a couple of batches.
- Garnish with a touch of cream, if desired and serve warm
* I never peel my carrots. A good majority of the vitamins and minerals in a carrot lie just beneath the skin. Peeling can remove a lot of that goodness. Instead, I scrub carrots with soap and water to remove any dirt or residue.
* The original recipe I used suggested straining the soup after pureeing, however, I found it unnecessary. Besides, I didn't want to strain out all that good veggie fiber!
I know this is one I'll come back to time and again for its elegant simplicity.
Recipe adapted from here