Candied Carrot Soup

May 6, 2010

Oh, this soup is HEAVENLY.  It almost smells like candy when it’s simmering in the pot.  The spices and subtle sweetness will make you forget just how good for you it is!  I served this for lunch today, and Hayden gulped his down from a cup!

2 tbs butter
2 bunches carrots, peeled and chopped*
1 yellow onion, chopped
1 apple, peeled, cored, and chopped
1 quart chicken broth
2 tbs sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 garnet yam, cooked, flesh only
1-2 cups milk or cream**

In a large pot, heat butter over medium heat.  Add carrots, onion, and apple.  Cook until onion is just tender, about 5 minutes.  Add about half of the chicken broth (should be enough to just cover), plus the sugar through nutmeg.  Simmer until carrots are very tender, about 30 minutes.  Turn off heat and stir in yam.   Puree with an immersion blender or in batches using a food processor, gradually adding remaining chicken broth.  Stir in milk or cream to desired consistency, about 1-2 cups.

* We get sweet Nantes carrots in our CSA box each week.  They are small, so I used two whole bunches.  If using larger carrots, use one bunch per carrot soup recipe.

** I used plain soy milk, which was divine in this soup.

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One Response to Candied Carrot Soup

  1. Texasholly on May 10, 2010 at 5:32 pm

    This looks amazing.


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