We’ve been out of town for the last two weekends. Adrienne and I headed down to Texas to see my family two weekends ago, and then we all trekked to Southern Colorado to see Meeker’s family this weekend. It’s been a whirlwind of fun. And eating like…well, like we were on vacation.
When returned Sunday night, Meeker and I both felt like we needed to hit the reset button, ya know? So, we’ve been eating vegetables for the last three meals. (Well, he’s been eating vegetables and chicken because a meal without meat is…apparently not a meal at all.)
This soup is perfect. We used nearly all the carrots from our garden and blended it up for lunch yesterday (it only took twenty-minutes!) and filled our bellies with the good stuff they were craving.
twenty-minute carrot soup
- 5 C sliced carrots
- 4 C chicken broth (could use vegetable broth too!)
- 1 t freshly grated ginger
- 1 t dried dill
- 1/2 C – 3/4 C milk (depending on how creamy ya want it)
- 1 T lemon juice
- 1 T butter
- salt/pepper to taste
Steam or boil the carrots until tender. Then add them to a soup pot with the chicken broth, ginger, and dill. Heat over medium heat until warm. Use an immersion blender (or transfer to a food processor/blender) and whir until smooth. Then stir in the milk, lemon juice, butter, and season to taste with salt and pepper.