Wednesday, March 20, 2019

Spicy Carrot Soup

Carrots are good for you, right? I think when I was growing up my grandmother would say carrots were good for my eyesight. Well, I must of quit eating them because, I had to get glasses when I turned 35. If I eat enough of this soup will I be able to get rid of my glasses? I afraid it’s too late for that, but I can still enjoy this soup. And you can too. Serves 4 Total Time 1 hour.


2 tablespoons butter
2/3 cup onions, chopped
1 1/4 lb carrots, finely chopped
1 stalk celery, finely chopped
6 cups chicken broth
1 bay leaf
1/4 teaspoon tarragon
1/8 teaspoon hot pepper sauce
1/3 cup cream of coconut


In a Dutch Oven add your butter and melt it on medium heat. Add onions and cook until they are lightly golden, about 10 minutes. Add carrots, celery and chicken broth, bring to boil then add bay leaf and tarragon. Reduce heat to simmer and cook 25-30 minutes or until vegetables are tender. Remove the bay leaf and pour ingredients into a blender and purée. Return soup to Dutch Oven and bring to boil, then lower heat; stir in hot pepper sauce and the cream of coconut. Adjust seasoning, if necessary. Serve immediately. Yum Yum!

You need a Dutch Oven or a stock pot for this recipe

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