I’ve been holding onto this recipe for a long time. It is so simple that it keeps slipping my mind. Also, long ago I posted a Carrot Soup Recipe which was completely delicious and it seemed a bit much to have two Carrot Soup recipes, but I can’t help myself. The difference with this one is that it is decidedly sweet. It is one of my go to “take to a friend” recipes because it is comforting and light. And, it looks like a present in a big Weck jar. Those little snaps are hard to keep up with, but man I love these jars. They are pretty. Also, as I have a penchant for tossing canning lid rings into the washer and not drying them after, they are often a little rusty. Not cute. At 3 bucks, you can buy these Weck jars when you are gifting food or spice mixes to friends and they dress things up a bit.
Back to the soup. In a nutshell, you simply peel and bake carrots and apples until they soften and then add half & half, ground ginger, a little sugar and chicken broth. Blend. Heat. Eat. Done. This and a salad would make an ideal summer lunch or dinner. While the roasting takes a little time, the preparation is so darned simple that it is a very appealing recipe to me.
I would have more extravagant photos, but when I set this jar down on the table to photograph, something telling happened. After I managed about five photos, which is about what it takes to get me in the mood to figure out how to dress up the scene, my husband picked up the jar and drank half of the soup straight from the it. Glug, glug, glug. So, my basic photos shall simply be taken as proof that the soup is awesome. It is a Spouse Approved Soup.
|Sweet Carrot Soup|| |
- 1 teaspoon olive oil
- 1 lb. carrots, peeled and chopped into chunks
- 1 sweet apple, peeled and chopped into chunks
- ¼ cup half & half
- 2 Tablespoons granulated sugar
- ¼ teaspoon ground ginger
- 14.5 ounces low sodium chicken broth
- Preheat oven to 325 degrees.
- Place the carrot and apple chunks in a shallow baking dish, toss with the oil, and cover with foil.
- Bake the apples and carrots for until softened, up to 1.5 hours. Do not allow the carrots and apple to brown.
- Remove the apples and carrots to the pitcher of a blender. Add the remaining ingredients and blend.
- Heat gently on the stove on a low setting.
Enjoy! If you like it, share the recipe with friends.
And if you fall in love with the little versions of the jars and need some things to put in them, consider these easy spice mixes. Make a big jar for yourself and a few little ones to take to friends for housewarming or birthday gifties. These four mixes stay by my stove and I use them daily for this and that.
Taco Seasoning: which is great for taco meat of course, but is also an indispensable little mix-in for pinto bean soup. Can of beans, some chicken broth, sauteed onions, a little of this…dinner.
Cajun Seasoning: which I toss in black bean soup constantly, and also use to season grilled chicken or pork.
Marinated Feta Mix: I love marinated feta served with crackers, but this marinated feta is also great spooned on lightly sauteed swiss chard or other greens, topped with a squeeze of lemon juice. Good stuff.
I apologize for not posting regularly these days. What with getting into a second year of our homeschool adventure (yes, you can, and it is pretty awesome), keeping up with summer fun, TWO rounds of Foodways Texas BBQ Camp with board member and photog “duties” (June and July), writing other fiction projects, catching trains, looking at starry skies, and chasing kids, cattle and my tail, we’ve been eating re-runs. But, I’m still here. I promise.