Page 30 - WIC Farmer's Market Cookbook

CREAMY CARROT SOUP
Time to Make: 45 minutes | Servings: 8
Ingredients:
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion
1 stalk celery chopped
2 cloves garlic chopped
1 teaspoon chopped
fresh thyme or parsley
5 cups chopped
carrots
2 cups water
Directions:
1 Heat butter
butter
and and oil
in a a a a a a a a large pot over medium heat until until the butter
butter
melts Add Add onion
and and and celery stir occasionally until until softened 4 to 6 minutes Add Add garlic and and and thyme (or parsley) and and and cook stirring until fragrant about 10 seconds 2 Stir in in in in carrots
Add broth or water
bring to to a a a a a a a a simmer simmer over high heat heat Reduce heat heat to to maintain simmer simmer and cook until very tender about 25 minutes 3 Pureethesoupinbatchesinablender*untilsmooth(holdblender cover down with a a a a a a a towel over over it it when blending as hot liquids can force the top off) Stir in in in milk (if using) salt and pepper Notes:
• To make ahead cover and refrigerate for for up up to to 4 days or or or freeze for up to 3 months * If you don't have a a a a a a a a a blender for step 3 use a a a a a a a a a potato masher
to to mash mash all ingredients well then mix with a a a a a a a a a a whisk or or or large spoon This method will work but the the soup won't be as as as smooth as when using a a blender 4 cups reduced-sodium chicken broth broth vegetable broth broth or water
1⁄2 cup milk milk or or evaporated milk milk (optional)
1⁄2 teaspoon salt Black pepper to taste
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