I’ll admit, I had some reservations about making this soup. I had no idea if I was going to like it or not. But as it turns out, it is very similar to tomato soup – but without the tomatoes :). We even made grilled cheese to go along with it, and it made the meal complete.
This is a great soup if…
- You are on a tight budget
- You like to eat good wholesome food
- You enjoy tomato soup
- You are trying to get in more vegetables
This soup was surprisingly good, considering how cheap it was to make. It was delicious and I cannot think of one bad thing to say about it. My best suggestion? Dip your grilled cheese in it, it is so yummy!!
Creamy Carrot Soup
Here’s what you’ll need:
2 lbs. worth of carrots, peeled and diced
1 head of garlic, ready to be roasted (top cut off, outer layers peeled off)
1 onion, quartered
4 russet potatoes, peeled and diced
2 cups of chicken broth
2 cups water
1 cup butter milk (or 1 cup milk and 1 tbsp. cider vinegar mixed together)
2 tsp. sugar
1 tbsp. horseradish
2 tsp. ground ginger
3 tbsp. balsamic vinegar
Salt and Pepper and other seasonings you enjoy
1. Toss carrots and onion in a little bit of oil and lay out on sprayed baking sheet. Wrap garlic up in some foil and place on the same pan as the other vegetables. Place in 475 degree oven and roast for 30 minutes.
2. In a large pot over medium high, add the roasted vegetables. Unwrap the garlic and let it cool. Once it is cool enough, squeeze out the cloves into the large pot gently.
3. Add the potatoes, broth, water, sugar, and seasonings. Bring to a boil then simmer for 20 minutes, or until potatoes are tender.
4. Remove soup from the heat to cool. One spoonful at a time, add to the food processor to blend to a creamy soup. Do this to the rest of the soup and add back to the pot.
5. Bring pot of soup back to a medium heat. Add the buttermilk, ground ginger, horseradish and balsamic vinegar. Stir to blend.