Recipe – Carrot Soup

In this day and age, one can find a myriad of recipes online. However, over time many of these recipes have become overly complex and have large ingredient lists. So, here is a quick and easy carrot soup, which makes an excellent meal starter and has the advantage of being an easy weekday recipe.

Not only is it a simple recipe, but has the advantages of:

• Flexible preparation of the carrots, which can be made with Microwaved, steamed, or boiled carrots
• Fast preparation, needing only 15 to 30 minutes to prepare, depending upon your carrot cooking method
• Being able to be made ahead and reheated on low with a modicum of supervision or reheated in the microwave to save time
• Permitting multi-tasking, because it can be prepared while you cook other dishes
• Safe storage in the refrigerator for 3 or 4 days before reheating
• this makes an excellent lunch item if you have a microwave available

Ingredients

• 1 1/2 to 2 cups of carrots
• 1 1/2 to 2 cups of liquid (milk or broth)
• 2 tablespoons of bouillon or base (vegetable or chicken ) — Optional
• 1 tablespoon butter  — Optional
• Salt — Optional

Directions

• Cook carrot until tender
• let carrots cool
• Blend Carrots and Liquid
• pour into a saucepan
• Add bouillon and butter
• Bring to a slow simmer on a medium-low heat
• Taste and salt to taste, if desired.

Tips

• Safety Tip: Do not put the carrots in the blender hot
• Food Safety Tip: If fixed ahead, refrigerate, and do not store more than 4 days before reheating and serving
• Food Safety Tip: if reheating, heat thoroughly to a light simmer, before serving
• if you boiled the carrots, you can use the water the carrots were boiled as broth.
• For cream of carrot soup, using whole milk provides the most nutrition, but skim milk will work
• If using broth, vegetable or chicken broth usually works best and low sodium broths work just fine.