It’s been a wonderful, crazy busy summer with trips to Croatia and Chicago and Charleston. We also bounced between Brevard, NC and Bucks County, PA. But now that I’m home, and back under two writing deadlines, I’m so happy it’s fall. While the days are still a bit too hot, and the leaves haven’t turned yet, I’m drinking pumpkin lattes and reading my favorite fall books! To celebrate the change of seasons, tonight I’m making my favorite carrot soup. If you haven’t had carrot soup, it’s a perfect blend of sweet and savory and salty.
I serve this soup with fresh sourdough bread and a green salad. A glass of wine would make pair nicely!
Carrot Soup
Ingredients
- 1 Tablespoon salted butter
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 cloves garlic chopped
- 1 teaspoon fresh thyme
- 5 cups chopped carrots
- 2 cups water
- 4 cups chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- dash freshly ground black pepper
Instructions
-
In a large stockpot over medium heat, melt the butter and oil. Add the onion and celery and saute for 6-8 minutes, until softened. Add the garlic and thyme and saute, stirring frequently, for 1 minute, until fragrant.
-
Stir in the carrots. Add the water and broth and bring to a boil. Reduce to a smaller and cook for 40 minutes, until the carrots are soft enough to puree.
-
Use an immersion blender to puree the soup until smooth and silky. Season with salt and pepper. Stir in the half-and-half. Reheat if necessary and serve immediately.
