Talk about comfort food! Here is a recipe for a beautiful (it comes out a bright orange color) & delicious (blend of sweet and slightly salty) carrot soup that I made this evening to accompany our dinner (hint: a little horseradish can be added for some spicy kick):
3/4 lbs of carrots (I used the already washed and peeled baby carrots that you can buy in a 1 lb bag at the supermarket) Chop into 1/2 inch pieces.
1 large potato- Chop into small cubes (I cut mine about the size of a thumbnail).
1/2 cup chopped green onions- Again, I cut them into about 1/2 inch slices.
6 cups low sodium chicken broth
3 tbsp butter or margarine
salt & pepper to taste
Put butter in pot to melt over medium heat. Add green onions and cook over medium heat for 2-3 minutes. Add remaining vegetables and chicken broth. Raise heat to high and bring liquid to a boil, then reduce heat back down to medium-low. Cook at medium-low until vegetables are tender (approximately 30 minutes). Remove from heat. Using a ladle, remove vegetables from pot and add to a blender. Ladle in just enough broth to cover the vegetables in the blender. Cover with lid and puree the vegetables (add more broth to blender if consistency is too thick). Pour into a serving bowl, and you're ready to go.
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