Carrot soup is one of my favourite types of soup to make at home. The number one selling point is that carrots are much easier to peel and chop than butternut squash. Secondly, carrots are full of vitamin A, which is awesome for your skin. My Mom’s recipe for carrot soup does not contain milk, despite its even texture and warm flavour. Every year on Halloween my mom would make this soup before we went out trick or treating. It was a nice warm soup perfect for an October night, and it’s orange for Halloween. However, I enjoy this soup in any month of the year.
Carrot soup is versatile and delicious and was made with Ontario carrots. The organic carrots at the grocery store looked a bit dry. So when organic isn’t looking so great the next best thing is local. Jonathan doesn’t know this yet, but I envision us growing carrots in the backyard of our future home. Carrots are really easy to grow and are my favourite root vegetable.
*Important tip. Make sure you double check the liquid maximum your food processor will hold. I had to make this recipe twice because of a food processor spill. This spill was fully cleaned up, for all my family reading this blog post.
3 Cups chopped raw carrots
5 cups chicken broth
2 TBSP Rice
Salt and pepper to taste
1. Chop three cups of raw carrots.
2. Sauté Onion. Simmer carrots and rice in chicken broth for ½ hour.
3. Pour mixture into food processor and blend until creamy.
4. Season with salt and pepper to taste.