This is a recipe for you, if you are like me and buy a cartload of carrots that you forget to use until it becomes a now-or-never sort of thing. And this is also a recipe for you, if you are like me and don’t care whether your soup is done up fancy with imported French onions and drizzles of whatnot-infused oils. It’s simple, oops-what-shall-I-make-with-this food that happens to be yummy, too.
All ingredient measurements are approximate. Makes 4-6 full bowls.
12 medium-large carrots, washed and cut into 2” long segments
2 Tbsp. butter
1 1/2 cups lowfat milk
1/4 yellow onion
nutmeg, cinnamon, cardamom, black pepper, and salt to taste
In a large cooking pot, put the cut up carrots, as close to one layer as possible. Add enough water to just barely cover the carrots. Bring to a boil on high heat, then turn the heat to med-low and simmer until the carrots are tender but not mushy (about 15 minutes or so).
Using a slotted spoon, remove the carrots from the cooking water and put them into a blender. Save the water in the pot. Add all of the other ingredients to the blender and pulse until the carrots begin to blend. Continue blending on high, stopping every so often to stir the mixture. You can add a bit more milk if necessary.
Return the blended carrots to the cooking water and stir together. If you would like a thinner soup, you can add a bit more water or milk.
I only had French bread to go with this soup, but I think it would be even better with a dark bread, like a whole wheat seeded bread or what used to be called s** bread.
Sorry, that is an offensive term to Native Americans, but I don’t know any other name for it and it is one of my favorite breads! Let me know if there is another name for that dark, sweet, molasses-y bread.
Go easy on the bread if you’re watching what you eat…