What is it about carrots?
Kids eat them. Rabbits eat them. Horses, the dog… Even the ducks will eat the peels. As vegetables go, they are just so darn likeable.
Carrot Soup has all the same appeal. It’s bright and cheery and just what you need when February is standing between you and spring.
Even better, it’s simple and inexpensive – made with things you most likely to have on hand. So even if a storm hits, you’re ready.
The carrots will thicken the soup up quite nicely on their own, but a bit of rice makes the soup more robust. A handful of lentils will make it even more substantial. You decide.
If it makes too much for one meal in your household, freeze it for later. Or, bring a small batch to a neighbor or friend who’s feeling blue and needs a touch of sunshine.
This soup goes well with Simple Olive Oil Tea Biscuits.
- 1 large onion, chopped coarsely (about 1 cup / 250 ml)
- 8 medium carrots, cut into large chunks
- 8 cups / 2 liters vegetable stock
- ⅓ cup / 60 ml rice or ½ cup / 125 ml red lentils
- 1 teaspoon / 5 ml salt
- ¼ teaspoon / 1.25 ml pepper
- 2 teaspoons / 10 ml powdered ginger
- ½ cup / 125 ml whipping cream or milk
- Place all ingredients except cream in slow cooker.
- Cook on low for 6-8 hours (depending on your cooker) until carrots are very soft.
- Cool soup and blend in batches until smooth.
- Put pureed soup in saucepan and bring to boiling point. Add cream and heat just until soup returns to simmering point.
- Serve hot.
This post and recipe were updated on January 21, 2016.