Frugal, Filling, and Hearty Carrot Soup
The other week I noticed I had some carrots that were in dire need of use! I didn’t want to waste them so I decided to make something with them. I found a recipe for carrot soup and then modified it to fit my needs and what I had on hand. The original recipe doesn’t advise to use “older carrots” but I found it worked just fine. It was delicious and so filling. I don’t know if I’ve ever had a soup this filling before! I would definitely make this again, even with fresh carrots. I like how frugal this recipe is too.
Modified by Ari, from this recipe
About +/- 10 carrots (use what you have)
1 tablespoon extra-virgin olive oil
3 cups+ water
1.5 T lemon juice (half a lemon’s worth)
fine grain sea salt (as much as you need)
cinnamon (as much as you want)
and or garlic (again, that’s subjective to you)
Peel, cut, and cook carrots in 3 c. boiling water. After they are soft, add lemon juice, salt, and cinnamon and or garlic. (I used a both- A little garlic gave it more flavor- and the cinnamon heightened the sweetness of the carrots.) Then use a potato masher to mash up the mixture. If you want a smoother soup, use an immersion blender or if you don’t have that, do as I did and use a regular hand mixer. You could also use a food processor or a blender to do the same thing. After mixing, serve!
The original recipe says it serves about four, I would say that is about right.