SURPRISINGLY GOOD CARROT SOUP

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RECIPES THAT WOULD MAKE YOUR MOTHER PROUD OF YOU BECAUSE YOU’RE GOING THE EXTRA MILE AND STARTING FROM SCRATCH

Okay, so maybe you like carrot soup and maybe you wish that whoever invented it had never gotten up in the morning that day, but whatever your feelings might be about it, it's one of those 'good for you' things that your mother probably never gave up trying to get you to eat. Granted, it's not as good as a Big Mac or a serving of lasagna, but it will get make you feel good all over knowing you've made something that uses up the broth you had left over from the chicken you cooked for the salad sandwiches and, in fact, it might even make a complete meal if you decide to serve it along with the sandwiches, which is not a bad idea. Here is the secret recipe which really isn't a secret at all.

2-3 lbs. carrots. (Yes, you can use the baby carrots in the bag, but then it wouldn't be from scratch, would it?)

1 gallon water for cooking the carrots

2 small onions

2 T. butter

1 T. ginger juice

1 C. heavy cream

2 t. coriander

2 t. salt

6 C. chicken broth

1/4 C. sour cream

parsley as a garnish

1. Peel and cut up the carrots. Place them in a large pot and cover with water. Cook until they are soft enough to put a fork through.

2. In the meantime, peel and grate the ginger. Take the grated ginger and squeeze out the juice into a small bowl. Set aside.

3. Cut up the onion and cook it in the butter in another pot until it is tender. Add the chicken broth, the cooked carrots, the salt, ginger juice and coriander to the onion and heat through.

4. Place the carrot mixture into a blender in small batches and blend until creamy.

5. Serve while still hot with a dollop of sour cream and a sprinkling of parsley. Makes 4-5 servings. Enjoy!

Here are the carrots after they have boiled for approximately 45 minutes.

Here are the onions ready for the other ingredients to be added.

Here is the broth reserved from yesterday's chicken that was cooked for the sandwiches. Notice the fat on the top that is easy to skim off when it has been refrigerated overnight.

Thank goodness for blenders that make it so easy to make a creamy, delicious soup.

Here is the soup with the coriander and salt being added.

It's easy and it's definitely 'from scratch'!