Inside The Kitchen: My Carrot Soup Recipe
I wanted to start to incorporate more of what I cooked at home instead of just posting some of my favorite online recipes. I’m actually going to invite you to send me pictures of your favorite dishes and step by step instructions on how to make them.
Get featured on INO Mommy! I would love to learn about your favorite recipes! Do you have a special dish that you are known for? How about a quick and easy meal that can get us all through a tough day? Anything and everything is welcomed.
Here’s my first entry – it’s carrot soup and my kids love it. I make it whenever I buy WAY too many carrots from the supermarket. Instead of throwing them away, I make a soup that the kids enjoy for lunch with a little grilled cheese.
Here’s how I make it:
- 1 Tablespoon of olive oil
- 5 garlic cloves
- 1 to 2 stalks of celery (if you have celery that you want to get rid of – use 2, otherwise use 1)
- 1 pound of carrots (or whatever you have – I don’t really measure when I cook)
- 2 cups of chicken broth
- 1 onion
- Salt and Pepper
Step 1: Chop up onions, garlic, and celery. Combine with the olive oil and let it cook through. About 5 to 7 minutes.
Step 2: Chop the carrots in half. You don’t need to dice or get crazy with this step because everything will be pureed. I put whatever I have in the soup. If I end up using more, so be it. Don’t get caught up on the measurements – this isn’t baking!
Step 3: Add the chicken broth and put on lid. Bring to a boil and then cook on medium for about 20 to 25 minutes. Stir on occasion.
Step 4: After the soup cooked for a while, puree it. If you don’t have the tool that you put directly in the pot – GO AND BUY IT. It is a time saver galore! No need to whip out and then clean a blender.
Step 5: Spoon and serve! If you want you can garnish it with chives or scallions, but I don’t typically have those ingredients on hand.
Original recipe from Parents Magazine. I altered it a bit. If you want to follow their version take out the garlic and replace with 1 Tablespoon of grated ginger. I’m not particularity a fan of the taste of ginger, so I swapped it out and was happy with the taste.
Again, if you would like to send in pictures of you making your favorite recipe, I would LOVE to have you! Email me at firstname.lastname@example.org with recipe and shots.
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October 26, 2016