Creamy Carrot Soup

Creamy Carrot Soup

Think Spring! Are you imagining a thick and creamy carrot soup?  Me neither. We are in the middle of a huge snow storm as I type these words. And last week’s nor’easter left us cold and in the dark for two days. Thinking Spring is hard when bundling in layers and cranking up the heat. So making this creamy carrot soup packed full of veggies was an exercise in kicking my brain into Easter Bunny, new life, and sunshine mode.

Chopped Vegetables from Grannys Creamy Carrot Soup

I love a good soup course. Weeknight dinnertime is the classic witching hour in our house right now. Hence, there is no soup course. So I look forward to any holiday when there is enough time to plan a full meal. For this year’s Easter dinner, creamy carrot soup seems like the natural first course (after the deviled eggs appetizer obviously). And as I began working through my Easter menu, it made me wonder why we always associate carrots with bunnies, especially at Easter time. So I Googled it.
Creamy Carrot Soup from Grannys Recipe Box with Fresh Carrots
Come to find out, Bugs Bunny ate carrots in a cartoon in 1940 as a nod to a famous movie of that time. The bunny-carrot association stuck. It stuck so well that here I am in a snow storm making Carrot Soup in preparation for the Easter Bunny. Right now my life is filled with snowflakes and school closings. Making this soup from Granny’s recipe box really does make me think Spring, hatching baby chicks, and the arrival of the Easter Bunny.
Recipe Card for Creamy Carrot Soup
Creamy Carrot Soup

This dairy free creamy carrot soup is special enough for a holiday soup course, but easy enough for a weeknight meal.

Ingredients
  • 1 T olive oil or butter Use ghee for Whole30.
  • 3 medium leeks white parts only
  • 1 lb carrots
  • 1/2 lb fingerling potatoes
  • 1 rib celery
  • 5 c vegetable or chicken broth I used chicken broth.
  • 1 1/2 t dried tarragon leaves, crushed I used fresh.
  • salt to taste
  • 1/4 t pepper or white pepper
  • 1/4 c finely chopped watercress or additional tarragon for garnish
Instructions
  1. Thinly slice carrots, white parts of leeks, and celery. Quarter the potatoes.

  2. Use a large heavy soup pot. Bring ingredients to a boil. Cover and cook over medium heat until carrots are very soft (about 20 min).

  3. In a blender or food mill, puree soup in batches. Reheat before serving.

  4. Garnish with watercress or tarragon.

Creamy Carrot Soup Long Pin

 



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