“Great end of season soup made with the last of the carrots picked from the garden. This recipe is for a double batch, enough for two dinners and a lunch.”
- 1/4 cup butter
- 2 cups sweet onion, diced
- 2 tablespoons grated fresh ginger
- 3 large cloves garlic, minced
- 16 medium carrots, diced (about 10-12 cups)
- 2 apples, peeled, cored and diced (use sweet apple like golden delicious or honecrisp)
- 8 cups chicken broth
- 2 teaspoons thyme or mixture of thyme & herbs de provence
- 2 bay leaves
- Salt & pepper
- optional 2 cups milk for creamier texture and softer flavour
- Chop all ingredients and mince garlic & ginger ahead.
- In large saucepan, melt butter on medium heat. Add onion, cook until transparent, about 5 minutes.
- Turn down heat, add garlic and ginger, stir about 1 minute.
- Add carrots, apples, broth spices and salt & pepper. Stir and bring to a boil. Reduce heat to simmer. Simmer until carrots are very tender (about 30 – 40 minutes).
- Puree soup with hand blender or in food processor (be careful as soup is still hot).
- add milk if you prefer a creamier texture and slightly subtler taste
I accidentally left in the bay leaves the last time I made this soup and the taste was still great so now I don’t bother looking for them to remove before pureeing.
Freezing: This soup keeps in the fridge for up to 5 days but will freeze very well and keep for up to 2 months. This recipe is already doubled since I always have a lot of carrots at seasons end.
Yield: 10-14 servings