Carrots. Lots of ‘em – a couple of pounds, to be precise. I love buying carrots with the tops on. You can in fact cook and eat carrot tops in various different ways, and one day I will try that, but in the meantime they just look so green and pretty. Anything green during this endless winter is my friend.
Anyway, you’re going to cook up those carrots with some onions and some herbs in your favorite chicken broth (I like the Imagine and Pacific brands in the box) until everything is nice and tender, about 15 minutes or so. Then transfer everything to your blender (you will probably have to do this in batches) and let it rip. After about a minute, you will have a perfect, creamy, carroty soup. Taste and season it up with a little salt and pepper, and if you are a purist, carrot soup-wise, you’re done.
I also had some spicy pumpkin seeds, so they went on there too. Other things that would be delicious on top of this soup? Chopped scallions. Toasted walnuts. Bread crumbs sauteed in a little olive oil and sea salt. Or you could just eat it plain and perfect…as long as you eat it. Soon!
Serves: 4-6 servings
- 2 pounds of carrots, cut into large chunks. You can peel them or not - I usually don't!
- 2 onions, peeled and quartered
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 4 cups chicken broth
- Salt and pepper to taste
- Your choice of toppings - bacon, toasted nuts and sauteed bread crumbs are all wonderful!
- Bring the chicken broth to a simmer in a large pot. Add carrots, onions and thyme and simmer until carrots are soft, about 15-20 minutes.
- Transfer to a blender and process until smooth - you will probably have to do this in batches. Return to the pot.
- Season to taste with salt and pepper, and if the soup is too thick for you, thin it with a little more chicken broth. Reheat over low heat until it is nice and hot.
- Ladle into bowls with your choice of toppings - and plain is wonderful too!