Carrot Soup is Good Food!

October 7, 2010 § Leave a comment

Edit: This post is featured on the Whole Foods for the Holidays: Soups course of the Whole Foods for the Holidays Progressive Dinner!  Be sure to check it out for lots of great recipes.

 

This week, as part of my simplification kick, I have been doing a lot of batch cooking and recipe recycling.  Tuesday, I  made a delicious pot roast, which translated into meals even till today.  Yesterday, I made a pot roast hash with new potatoes and carrots (I have an abundance of carrots for some reason) and served that with a lightly fried egg on top.

This morning, we had the leftovers from that for breakfast, so we really stretched that meal!  In fact, there is STILL some of the pot roast in the fridge, which I must make plans for.  It was a bone-in chuck roast, and the bones are in a ziplock baggie in the freezer for bone broth later in the week.

I believe I mentioned previously that the side for the pot roast on Tuesday was my last quart of Winter Root Soup from last year.  It was so good…  I basically follow the Nourishing Traditions recipe with my own tweaks, plus top it with homemade creme fraiche… oh so good!

I will be making my first batch of the season for this Saturday’s Harvest Fest at church.  We’re going pumpkin picking and corn mazing and hay riding at Merrymeade farm, then back to the church for a soup and bread lunch and pumpkin “carving” (probably more painting than carving.)  I’ll also be making some kefir bread for that, as well as bringing apple slices and homemade caramel sauce. Food… Makes me happy. 🙂

Today I am making a big batch of carrot soup, and it smells AWESOME! So I thought I’d share my recipe.

Carrot Soup

Ingredients

2 T butter, ghee, or coconut oil

8-10 large carrots, chopped

4 ribs celery, chopped

1 medium onion, chopped

1-2 cloves garlic, minced

6 cups beef or chicken broth/water

1 tsp tumeric

1 tsp thyme

1 tsp rosemary

2-3 bay leaves

Celtic sea salt

pepper

Directions

In large pot, saute onion over medium heat in fat until translucent, then add the garlic, carrots and celery, salting as you go*.  Cook until the color of the carrots and celery starts to brighten, then add broth or water or combination of two.  Bring to a rolling boil, and then reduce heat to medium low and cover.  Allow to simmer for about 30 minutes, or until carrots start to soften.  Add spices, and cover for an additional 20 minutes.

Remove bay leaves, and puree with a stick blender.  Salt and pepper to taste, and serve topped with creme fraiche or sour cream.

* I learned from a cooking show that if you add salt to taste each time you add a new element to your recipe, you will find it is perfectly salted when you are done.    So don’t be afraid to salt and taste as you go along!

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