Monday, April 11, 2011

Monday Quick-Fix: Speedy Carrot Soup

Today is a good day to let oneself off the hook! 

My Monday tradition is to promise myself an easy evening with a low-maintenance meal, such as either one of my home-cooked frozen dinners or a quick-fix such as this soup:

Speedy Carrot Soup

1 lb bag of baby carrots (leave whole)
1 28-oz carton chicken broth
1 cup water
1/2 onion (no chopping)
1/8 tsp ginger or small knob of fresh ginger, sliced
1/4 tsp powdered dill or 3/4 tsp fresh dill, chopped or torn
2 chicken bouillon cubes
salt and pepper to taste
1/4 cup half-and-half
sour cream for garnish
sprig of fresh dill for garnish or a pinch of dried dill

In a deep medium-sized saucepan combine all ingredients, adding powdered dill at beginning if using, or reserving fresh dill to add at the end of the cooking time.

Bring to the boil, cover, reduce heat, and simmer for 1/2 hour.  Put all into a blender or food processor to puree, or use an immersion blender.  Otherwise, strain out the solids and mash them, then whisk back into the soup.  Add the half-and-half and fresh dill, if using.  Season with salt and pepper to taste.

Garnish with a dollop of sour cream and a sprig of fresh dill or a sprinkle of dried dill.

That's all there is to it!  Great with a salad & warm roll or biscuits. 

This makes enough to save some for another day - freezes well, and is easy to defrost right in the pan - just add a splash of milk & whisk it till smooth.

I recommend using organic baby carrots and organic chicken broth, as well as organic "chicken" bouillon cubes.  The taste is superior, and the soup is preservative-free.

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