Wednesday, January 26, 2011

Cream of Carrot Soup

Here's what happened when I forgot that I had just bought carrots, and then bought more...

Cream of Carrot Soup
3/4 kilo carrots, peeled and diced
1 medium onion, peeled and diced
2 hands full of celery leaves
3 cups water
3 cubes chicken bouillon
4 Tbs butter
1/2 tsp chipotle*
1/2 tsp powdered ginger

Microwave all above ingredients in a large covered bowl for 25 minutes, or until carrots are cooked.
Blend until smooth.

In a lidded jar, shake to mix:
1/2 cup milk
5 Tbs powdered milk

Slowly blend with other ingredients.  Makes about 7 cups.  Serve hot, with plenty of good bread and butter.

* I started with more than this, and it was a bit too hot.

This basic recipe works for a lot of vegetables - modify the seasonings as you like to go with whatever veggie you are using.

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