I made a big pot of Carrot Soup a couple of days ago. I use Aunt Rhea's recipe and it is anything but ordinary. Try it!
Carrot Soup
Serves 6-8
6 tablespoons butter
1 large onion, chopped
1 garlic clove, sliced
1 1/2 lbs. carrots, peeled and sliced
3 tomatoes, chopped
1 baking potato, peeled and sliced
1/4 cup fresh parsley or basil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon curry
1/2 teaspoon cumin
4 cups chicken stock
1/4 cup fresh lemon juice
In large saucepan, melt 4 tablespoons butter. Add onion and garlic. Cover and cook over low heat until softened but not browned.
Add carrots, tomatoes, potato, basil, cumin, curry, salt and pepper, chicken stocks, and remaining 2 tablespoons butter. Bring it all to a boil, reduce heat and simmer covered about 45 minutes or until all vegetables are tender.
Puree soup in blender or food processor. Return soup to pan and add lemon juice, heating through. Serve with fresh croutons or a dollop of sour cream or plain yogurt and a little fresh parsley. YUM!
Carrot Soup
Serves 6-8
6 tablespoons butter
1 large onion, chopped
1 garlic clove, sliced
1 1/2 lbs. carrots, peeled and sliced
3 tomatoes, chopped
1 baking potato, peeled and sliced
1/4 cup fresh parsley or basil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon curry
1/2 teaspoon cumin
4 cups chicken stock
1/4 cup fresh lemon juice
In large saucepan, melt 4 tablespoons butter. Add onion and garlic. Cover and cook over low heat until softened but not browned.
Add carrots, tomatoes, potato, basil, cumin, curry, salt and pepper, chicken stocks, and remaining 2 tablespoons butter. Bring it all to a boil, reduce heat and simmer covered about 45 minutes or until all vegetables are tender.
Puree soup in blender or food processor. Return soup to pan and add lemon juice, heating through. Serve with fresh croutons or a dollop of sour cream or plain yogurt and a little fresh parsley. YUM!
