It was another busy weekend with no time to fuss with dinner, so Sunday was soup and sandwich night. I had a bag of carrots in the fridge, and threw this soup together in less than an hour. Easy to make, hearty, creamy without the cream, and good on a cold night! What are you waiting for? Get crackin’!
- 1 pound carrots
- 1 medium sweet potato
- 1 small onion
- 1 celery rib
- 1 garlic clove, crushed
- 4 cups chicken (or vegetable) broth
- kosher salt and pepper
1. Peel the carrots and sweet potato and cut into 1 inch chunks. Cut the celery into 1 inch pieces and quarter the onion.
2. Add carrots, sweet potato, celery, onion, garic, and chicken stock in a soup pot. Bring to a boil, and then lower heat and simmer until vegetables are cooked through.
3. Remove from heat and add vegetables to a blender. Take the cap off of the lid of the blender and cover the opening with a kitchen towel. Purée, adding additional chicken stock to adjust the consistency of the soup. Season with salt and pepper.
Makes about 5 cups.