Considering this wicked winter weather we’ve been experiencing, nothing is more appropriate than a hot, creamy soup to warm up with for lunch or dinner. I found this recipe on Eatingwell.com. It is super easy to prepare with about 50 minutes cooking time.
Like other recipes, I made some changes and forgot to add some ingredients. It’s all a part of the trial and error process of cooking! I’ll be eating this carrot soup this week as with my Meatless Lasagna as I have prepped my meals for the week.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ginger
- 1 teaspoon chopped thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium vegetable broth
Heat butter and oil in a dutch pot over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, thyme (or parsley) and ginger; cook, stirring, until fragrant, about 10 seconds. (The recipe calls for fresh thyme, but my local grocery store was out. Dried thyme was just fine).
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)I did not use half and half and forgot to add salt and pepper. After blending, the soup comes out very creamy and was flavourful so I didn’t feel the need to add. The orginal recipe doesn’t call for ginger, but I like the kick that ginger provides when it is added – next time I will add more.
I garnished with mint leaves.
I like soups for long term meal prep because they are easy to freeze, throw in your lunch bag and warm up at home or work.
According to Eating Well, this soup can be frozen for up to 3 months.
Here’s to staying warm and cozy!