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Perfect for a Winter Day: Carrot Soup

28 January 2013 by Kerrie @ Family Food and Travel 9 Comments

Kerrie @ Family Food and Travel
28 January 2013 | UPDATED ON: 21 March 2014

 

IMG_7684

It’s been downright freezing here the last week so today when I had a few moments to myself I decided to make one of my favorite recipes: carrot soup.

This one is made even easier because it is made in the Crock Pot, and it can be kept in the fridge for up to 2 days – perfect for lunch this week.

The recipe comes from Canadian Living’s The Slow Cooker Collection, a favorite cookbook around my house.

Carrot Potage

Ingredients:

1 tbsp each, olive oil and butter
1 large onion, chopped
1 large clove of garlic, sliced
1/2 tsp each salt and pepper
4 cups chopped carrots
2 cups chopped potatoes
2 cups cubed, peeled rutabaga (I have used butternut squash or sweet potato as a substitute)
2 cups sodium-reduced chicken broth (or vegetable broth)
2 bay leaves

4 oz crumbled blue cheese (for serving)

IMG_7680
In the crock pot, ready to go – this batch made with butternut squash instead of rutabaga.

Directions:

1. In a large skillet, heat oil and butter over medium heat; fry onion, garlic, salt and pepper, stirring occasionally until softened (about 5 minutes)

2. Scrape into slow cooker along with carrots, potatoes, rutabaga(or squash or sweet potato), broth, bay leaves and 4 cups of water.  Stir to combine.

3. Cover and cook on low until vegetables are tender, about 4 to 6 hours.

4. Discard bay leaves.  Using immersion blender, or in stand blender in batches, puree soup until smooth.  Add up to 1 cup more broth or water if desired for thinner consistency.

5. Ladle into bowls and sprinkle with blue cheese.

IMG_7681
Cooked and ready for the blender

I love my soup topped with blue cheese as the recipe suggests, but if you are not a fan of blue cheese any sharp, salty cheese will do.

Kerrie @ Family Food and Travel
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Comments

  1. Mel S says

    28 January 2013 at 11:08 pm

    This sounds really yummy. I love making soups in the winter!
    Mel S recently posted..Greek Inspired Barley SaladMy Profile

    Reply
  2. Cheryl @ Kids On A Plane says

    28 January 2013 at 11:24 pm

    Sounds delicious. Although I am not a fan of blue cheese (husband is) — this soup looks like it would be good for everyone in the family! Thanks for sharing :)
    Cheryl @ Kids On A Plane recently posted..My Walt Disney World GoalMy Profile

    Reply
    • Kerrie @ Family Food and Travel says

      29 January 2013 at 10:41 pm

      Cheryl – try topping it with any cheese, or bacon bits, or fresh parsley. All are great toppings!
      Kerrie @ Family Food and Travel recently posted..Wonderful Food Wednesday #22My Profile

      Reply
  3. Christa the BabbyMama says

    31 January 2013 at 10:06 am

    No dairy necessary, yay! I can’t eat any milk because of the nursling, so soups have been my go-to.
    Christa the BabbyMama recently posted..What to Do With Children’s ArtworkMy Profile

    Reply
  4. Deb says

    31 January 2013 at 2:43 pm

    Sounds delish. I just got a slowcooker and am looking for good recipes. Will try it out!
    Deb recently posted..Tomato-Red Retail TherapyMy Profile

    Reply
  5. Elizabeth L says

    1 February 2013 at 2:04 pm

    That looks so yummy but EASY to make!
    Elizabeth L recently posted..Valentine’s Day Gift GuideMy Profile

    Reply
  6. TK says

    3 February 2013 at 3:46 am

    This is going on my stove top soon! Thank you for sharing.
    TK recently posted..Toddler Tales (2): Power StruggleMy Profile

    Reply
  7. Tasha says

    2 June 2013 at 11:49 pm

    I don’t think I have ever tried Carrot Soup before. But this sounds delicious. I might have to try it out now;)

    Reply
  8. Alayne Langford says

    21 November 2014 at 3:13 am

    We are a big lover of soups in our family. What I like about this recipe is the ingredients are usually found in my fridge!! Thank you, it looks wonderful! :)

    Reply

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