Friday, February 27, 2004

Carrot Soup

Sometimes, I take it for granted just how easy it is to make soup. Here's an old stand-by that I've been making lately.

Carrots (about 8 sticks)
Chicken stock
fresh dill or ginger

In a soup pan, put carrots, chopped ginger or dill and cover with chicken stock (just enough to cover the carrots). If you don't have chicken stock, I use water and a teaspoon of "Better than bouillon." Boil the water until the carrots are tender.

When the carrots are soft, put it and some of the stock from the pan in a blender until smooth. You may have to do this in batches. Return the smooth paste into the pan and heat through. Add salt and pepper to taste.

This soup will be thick. If you want a thinner consistency, add more water or stock. Some people add cream but this soup doesn't really need it unless you're going for the creamy taste. It's sweet and fresh just as it is.

Posted by Maria @ 2:02 PM