{"id":1071,"date":"2013-01-28T22:23:27","date_gmt":"2013-01-29T03:23:27","guid":{"rendered":"https:\/\/familyfoodandtravel.com\/?p=1071"},"modified":"2014-03-21T17:10:31","modified_gmt":"2014-03-21T21:10:31","slug":"carrot-soup","status":"publish","type":"post","link":"https:\/\/familyfoodandtravel.com\/blog\/2013\/01\/28\/carrot-soup\/","title":{"rendered":"Perfect for a Winter Day: Carrot Soup","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

 <\/p>\n

\"IMG_7684\"<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

The recipe comes from Canadian Living’s The Slow Cooker Collection<\/a>, a favorite cookbook around my house.<\/p>\n

Carrot Potage<\/h3>\n

Ingredients:<\/strong><\/p>\n

1 tbsp each, olive oil and butter
\n1 large onion, chopped
\n1 large clove of garlic, sliced
\n1\/2 tsp each salt and pepper
\n4 cups chopped carrots
\n2 cups chopped potatoes
\n2 cups cubed, peeled rutabaga (I have used butternut squash or sweet potato as a substitute)
\n2 cups sodium-reduced chicken broth (or vegetable broth)
\n2 bay leaves<\/p>\n

4 oz crumbled blue cheese (for serving)<\/p>\n

\"IMG_7680\"<\/a>
In the crock pot, ready to go – this batch made with butternut squash instead of rutabaga.<\/figcaption><\/figure>\n

Directions:<\/strong><\/p>\n

1. In a large skillet, heat oil and butter over medium heat; fry onion, garlic, salt and pepper,\u00a0stirring\u00a0occasionally until softened (about 5 minutes)<\/p>\n

2. Scrape into slow cooker along with carrots, potatoes, rutabaga(or squash or sweet potato), broth, bay leaves and 4 cups of water. \u00a0Stir to combine.<\/p>\n

3. Cover and cook on low until vegetables are tender, about 4 to 6 hours.<\/p>\n

4. Discard bay leaves. \u00a0Using immersion blender, or in stand blender in batches, puree soup until smooth. \u00a0Add up to 1 cup more broth or water if desired for thinner consistency.<\/p>\n

5. Ladle into bowls and sprinkle with blue cheese.<\/p>\n

\"IMG_7681\"<\/a>
Cooked and ready for the blender<\/figcaption><\/figure>\n

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.<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"

  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 […]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":2,"featured_media":1102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[17],"tags":[82,259],"table_tags":[],"acf":[],"yoast_head":"\nPerfect for a Winter Day: Carrot Soup - Family Food And Travel<\/title>\n<meta name=\"description\" content=\"Perfect for a Winter Day: Carrot Soup. 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