Carrot Potato soup

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.


  • 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


  1. 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.
  2. 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