Carrot Soup

Believe it or not, carrot soup is one of the first things I learned to make. When I was about 8 years old, I had an American Girl cookbook for the historical character Samantha Parkington who was from the Victorian era. I was fascinated by this era and wanted to learn as much as I could about it. One of the recipes in the book was carrot soup. I made it often and my parents really enjoyed it. Since then, I have created my own recipe and added in a sweet potato and splash of white wine for additional flavor. It makes a delicious meal on a winter day. 

Ingredients

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 pound carrots, chopped

1 large sweet potato, peeled and chopped

¼ cup white wine

4 cups vegetable broth

1 teaspoon dried thyme

crème fraiche for garnish

parsley for garnish

Directions

In a large Dutch oven, melt the butter over medium heat. Add in the onion and cook about 5 minutes until the onions are translucent. Stir in the garlic and cook for a minute.

Add in the carrots and sweet potatoes and cook for another 5 minutes, stirring occasionally. Add in the wine and stir to deglaze the pan.  Then add in the stock and thyme and bring to a boil. Reduce heat and simmer for 25 minutes until the vegetables are soft.

Using an immersion blender, carefully puree the soup. Season with salt and pepper to your liking. (Alternately you can pour the soup into a high speed blender to puree.)

When serving, I like to drizzle with crème fraiche and a little parsley.

Serves 4