I recently ordered a big ole’ monstrous bag of organic carrots from Azure Standard which is one mail order location we do a bit of business with. It was 25 pounds of carrots…that is a bunch at one time. So as I juiced and baked I decided I better figure out a way to use a bunch of carrots and also try to figure out how to store them. So I made a big batch of carrot potato soup and froze half of it. I will still have to dry some more, juice some more as well pickle and can some. This is a nice hearty soup. It is naturally sweet if you use your home grown carrots or those from a high quality organic producer.
Ingredients
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 4 1/2 cups sliced carrots
- 3 large potatoes and quartered
- 2 (14.5 ounce) cans chicken broth (use your canned goodies)
- 1 teaspoon ground ginger
- 2 cups goats milk or almond milk.
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
- Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the milk, rosemary, salt and pepper. Cook over low heat until heated through.
Garnish with fresh rosemary