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Vegetable Carrot Soup

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I recently visited my sister and niece (Lucy the puppy) to do some sisterly bonding.  We had big plans to hit up the grocery store and gather ingredients for a fantastic dinner.  And then the weather happened.  It was sleeting and just plain gross, so we didn’t want to leave the house. And if I’m being honest, we didn’t want to get out of our onesie pajamas. Yes, you read that correctly. No shame.

Vegetable Carrot Soup

We went back and forth peering into the fridge, trying to come up with recipes for celery and ketchup, when she pulled out this recipe (which she’d gotten from a co-worker).  Let me tell you, it was perfection — we had all of the ingredients already so we were sold. If you tasted this soup without seeing the list of ingredients you would probably swear it had cream in it. But you’d be wrong. This soup gets it’s velvety texture from the potatoes, and the spices give it the perfect depth of flavor. The best part: it’s really easy to make!

Vegetable Carrot Soup
{Slightly modified from Taste of Home}

Ingredients
Yield: 4 servings.

2 teaspoons canola or olive oil
3 cups carrots (about 5 medium-large carrots), thinly sliced
1 cup chopped onion (about 2 small yellow or white, or 1 medium)
2/3 cup chopped celery (about 2 stalks)
1-1/2 cups potatoes (about 1 large potato), peeled and diced
2 cloves garlic, minced
1/2 teaspoon sugar
4 cups reduced-sodium chicken broth
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (Optional, or to taste)
Salt and pepper to taste (I would start with 2 teaspoons salt and increase as desired)

Carrot Vegetable Soup

1. Add oil to a Dutch oven or stock pot and place on the stove over medium-low heat. Add carrots, onion, celery, potatoes, garlic and sugar and saute for 5 minutes, stirring occasionally.

Vegetable Carrot Soup

2. Add broth, ginger, turmeric, cayenne pepper, nutmeg, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

3. Remove from the heat and cool to room temperature, or for at least 30 minutes. Puree in batches in a blender or food processor until smooth and no lumps remain. Return to the kettle and heat through.

This soup goes great with crusty homemade bread — instead of the rosemary, I roasted a head of garlic with olive oil in a foil packet and then roughly chopped and added it to the dough! Serve with a fresh green salad to make this a heart-warming, belly-filling meal.  And do it all in your pajamas — no one is judging here!

Vegetable Carrot SoupWhat is your favorite soup in the wintertime?

Hope you enjoy!

xx Jaime

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