I went through a 10+ period of my life where I was some sort of vegetarian. Lacto-ovo, vegan, you name it – I tried it. When I was in college, my mom discovered this “Cream” of Carrot Soup recipe. During those lean college years I’d live off it for days on end. As I finished eating a batch of this soup I would whip up another in my little Chicago kitchen. Now that I think it through, it’s pretty amazing I did not turn orange from all the Carrot Soup I consumed!
Cream of Carrot Soup Recipe: Note: Keep in mind that in place of carrots you can substitute beets into this recipe for a yummy borscht!
One onion sautéed in 2 Tablespoons of olive oil
Sprinkle with salt and cook until translucent.
1 pound of peeled and sliced carrots
Sprinkle with a bit more salt, and sauté until carrots are incorporated into the onions and begin to soften.
2 Idaho Potatoes, peeled and diced into cubes
Add to the onions and carrots. Stir.
Add 4 cups vegetable stock *To me, it tastes better with Chicken Stock, but if you’re going vegetarian it’s fine with Vegetable Stock or even water!* to the mixture.
Bring all above to a boil. Simmer until the vegetables are tender.
Use a hand blender or purée in a food processor until smooth.
Off of the heat, add 2 cups of soy milk (plain flavored, not vanilla) –or for you non veggies out there– 2 cups full fat milk/cream. Blending the soup will lower the temperature of it considerably. However, you may want to consider tempering the milk into the mixture (especially if using cows milk) to avoid curdling.
Return the pot to the heat and stir.
Season to taste.
Keep warm until serving.