Sunday, March 4, 2012

Creamed Carrot Soup

This may sound weird to you all, but it ends up being like squash soup. We were poking around our refrigerator and found some carrots that we had bought (3 bags) that were a looking a bit sad. I had to figure out what to do with them, and decided to make some soup. The soup was so easy to do, it just took a bit to cook and make the carrots quite soft and then you take a hand wand (mixer) to puree. Voila, carrot soup. The flavors were mild and excellent, and reminded you of fall.

3 bags of carrots, diced
2 large shallots, diced
2 cloves garlic, minced
4 - 6 cups homemade chicken stock
1 pint heavy whipping cream
6 oz mascarpone cheese
2 tbsp nutmeg
2 tbsp thyme
2 tbsp sage
1 tbsp salt
1 tbsp pepper

In a large pot, add the shallots and garlic to heated canola oil. Saute till tender. Add the carrots and cook until the carrots are soft.

Add the chicken stock and all spices. Bring to a simmer and cook for about 10 minutes. With a hand wand, puree until well blended. Fold in the mascarpone cheese and the heavy whipping cream.