Packaged for delivery to a friend, carrot soup is easy to make and says ‘I send you love.’
Here’s how I did it:
Carrot Soup
I diced one medium onion and sauteed in one tablespoon of butter. When the onions were translucent, I added two cups of peeled and sliced carrots, one tablespoon minced fresh ginger, and one peeled and diced potato. I sauted it for five minutes more before adding one cup water. I brouoght it to a boil, then reduced the heat and simmered it until the carrots were quite tender, about twenty minutes.
I added one vegetable bouillon cube, half a teaspoon of dried thyme, one quarter teaspoon of cayenne pepper, two cups of milk and half a cup of yogurt.
Puree the soup using your tool of choice – I used an immersion blender but a conventional blender, a food processor, or a food mill will work.
Heat but do not boil. Taste and adjust for salt and pepper and serve. I packaged it up and left it on a friend’s front porch.
notes on ingredients: I usedKnorr Bouillon Cubes but you can substitute vegetable or chicken stock for the water. The thyme was dried from my garden, the milk was unpasteurized, whole milk from the Farmers’ Market, and the yogurt was homemade with raw whole milk.
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Carrot Soup List
- 1 medium onion
- 1 T butter
- 2 c sliced carrots
- 1 T minced fresh ginger
- 1 potato
- 1 vegetable bouillon cube
- 1/2 t dried thyme
- 1/4 t cayenne pepper
- 2 c milk
- 1/2 c yogurt
Hmm ummy, added to inbookmark
I've been in the mood for carrot soup lately. This looks really good.
I'm also amazed by the difference in taste of raw milk fresh from the cow.
Fresh veggies! There is such a difference in the taste and carrots rate right up there with tomatoes in the "even I can taste the better tasting veggie" game!
What a lucky friend to recieve a gift of Carrot soup!!