1 1/2 pounds carrots, peeled if needed and sliced thinly
1 large potato, peeled and sliced thinly
2 clove garlic, crushed
4 cups chicken or vegetable stock
1/4 teaspoon pepper
1/4 cup whipping cream
Instructions
In a large sturdy soup pot (or Dutch oven), melt
the butter on medium heat. Cook the onions,
carrots, potato, and garlic in the butter for 5
minutes, stirring occasionally. Add the chicken
stock and pepper and bring the soup to a boil.
Turn the heat down so that the soup is just barely
bubbling. Cover the pot and cook the soup for 30
minutes.
Remove the soup from the heat and allow it to cool
enough so you can comfortably puree it, using
either a food processor or blender. Work in small
batches and watch out for hot splashing soup! Once
it is pureed return the soup to a pot. You can
also puree this soup using a stainless steel food
mill for a very smooth soup.
When you are done pureeing all the soup, stir in
the whipping cream and season to taste with salt
and additional pepper. You can further season this
soup with such things as powdered dry ginger,
cumin, curry or cayenne. All of these flavors go
very nicely with carrots.
Originally Submitted
6/28/2012
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