Carrot Harvest Soup

Carrot Harvest Soup

What You Need:

2 Cups Stock

4 Cups Half N' Half

1 Onion

2 cups Pureed carrots (boil, puree, about 8-10 carrots, or 1 1/2 bags baby carrots)

1 cup Flour (Can Use Gluten Free)

1 stick butter

1 tbsp Salt (its for the entire soup, so this really isn't that much)

1 tsp Garlic Powder

1 tsp Black Pepper

1 tbsp Poultry Seasoning

2 tbsp Brown Sugar

1/2 tsp Ground Rosemary 

1/4 tsp Ground Nutmeg

What To Do:
Prep: In a large soup pot, start browning the onions with 1 tbsp butter. When Brown, remove and place aside for later use. Place the stick of butter and cup of flour into the pot, and let them combine. I know... This not only looks strange, but you're thinking, great a lump of dough! NO no, this is a roux, aka a thickening agent that will bind the cream, stock, and yum of your soup. Trust me;)


Step 1: The carrots will not cook themselves! In a separate sauce pan, boil the carrots as though one would potatoes.  You are essentially making mashed carrots, and to be honest, this makes one flavorful nutrient rich side (add 2 tbsp butter, salt, pepper, 2 tbsp brown sugar, a pinch of cinnamon and nutmeg and viola! -- mashed carrots as a side dish!) You can either mash the carrots like I did black beans (See blog on Veggie Burgers Post 1) or you can use the processor like I do above with the broccoli (adding milk to make it easier to mash)... Either way, get 'em mushed!


Step 2: The Roux will burn if left alone. This would result in repeating the steps and wasting the first one... to prevent this, just keep stirring it, breaking it apart, stirring, etc for about 5 minutes. This will result in a lovely blonde roux... which is what you want.

Step 3: Heat the stock. broth in the microwave, then whisk the hot stock/broth into the roux. Do this like you are relieving all the stress of the day. Do not worry about clumps, the roux when whisked will dissolve into the stock and thicken immediately.   At this point, whisking constantly, add the milk and all of the spices to the pot of soup.  Next, whisk in the pureed carrots. Let this "steep" is you will for about an hour, stirring frequently to keep an eye on the bottom (that roux will do anything to thicken near the bottom, but stirring will force the soup to become rich in texture, not just the bottom!  I sprinkled some parsley flakes on top to give it a touch of color. Excellent with Sour Cream folded in!


Enjoy!


XOXO,
Aimee