Another fine recipe from The Joanne Kates Cookbook. Once you have the basics down for this cream-based soup, it’s easy to substitute other vegetables to make delicious soup… other root vegetables like parsnips or turnips could be used.
Okay, you caught me. No one in their right mind would eat parsnip or turnip soup. So stick with carrot soup. To change it up, add different flavours: orange and ginger, dill or cilantro.
Carrots, onions and garlic in the pot.
Carrots, onions, garlic started. Potatoes, bay leaf and thyme added.
Carrot soup, garnished with dill.
From The Joanne Kates Cookbook, 1984
Cream of Carrot Soup
1-1/2 lb. carrots
2 stalks celery with leaves
2 cloves garlic
3 Tbsp butter
1/2 lb. potatoes
6 cups chicken stock
1/4 tsp. thyme
1 bay leaf
1 cup light cream
salt and pepper to taste
1. Scrape the carrots and chop them. You should have about 4-1/2 cups.
2. Peel and dice the onions.
3. Chop the celery
4. Peel and dice the garlic.
5. Saute the carrots, onion, celery and garlic in the butter on medium-low heat in a large, heavy-bottomed pot for about 15 minutes, until they are soft and golden but not brown.
6. Cut the potatoes into small cubes.
7. Add the potatoes, chicken stock, thyme and bay leaf to the carrot pot. Simmer 15 minutes.
8. Puree the soup (without the bay leaf) in a food processor, blender or food mill.
9. Return the mixture to the pot and stir in the cream, salt and pepper. Heat and serve.