Grandma’s Carrot Soup
It’s the nothing’s in the pantry, nothing sounds good, I’m on a budget solution. Serve with fresh bread, grilled cheese or a hot panini for dinner to make it more filling.
Serves 6
1 pound of carrots, peeled and chopped (this is about 6-9 carrots)
1 large onion, chopped (white, yellow or red onion - a red onion makes the soup a burnt orange color)
1 potato, peeled (Yukon, sweet potato or fingerling potatoes the size of one large potato works here)
1 bay leaf
6 cups stock, vegetable or chicken
Salt and pepper to taste
Cook chopped carrots and onions over low heat, covered, about 8 minutes.
Add potato, bay leaf and stock. Let simmer until the carrots and potatoes are soft, stirring occasionally.
Discard bay leaf.
Pour soup into a blender, puree the soup until smooth. But be careful, if the soup is hot the blender top could pop off from the heat! I take off the round plastic lid plug and cover with a kitchen towel or paper towel so some heat can escape while blending.
Season with salt and pepper, garnish with yogurt.
Note: You can saute the onions and carrots in 1 tablespoon of butter. We try to cook oil-free to keep the calories low and the dish healthy. You can also make this a Carrot Ginger soup by adding a light zesting of fresh ginger before serving. The soup will thicken as it sits in the fridge so add water or stock until it’s a consistency you like when you enjoy the leftovers.