Cream of Carrot Soup

Recipe courtesy of casmgn

Ingredients:

1 bunch (8-10) Medium/large carrots –fresher peeled & chopped or grated
1 medium onion finely chopped

1 shallot finely chopped

1 stalk celery finely chopped –you can include the greens

1-2 qt +/-  chicken broth or stock (low fat works OK)

1 qt +/- Half + Half or for an even more creamy elegance, light cream

1-2 tbsp EVOO

1 cup Heavy cream or sour cream  

Salt

Pepper

Prepare:

• Prepare carrots, celery, onion and shallot as above
• Heat a 4 quart heavy soup pot or sauté pan with EVOO
• Over medium heat, add onions and shallots sauté until translucent and soft stirring often for  ~ 5 minutes
• Add celery and carrots, sauté on medium-low stirring often for ~ 10-15 minutes
• Add 1 qt chicken broth and simmer until the carrots are soft ~2 hours.  If broth reduces add more to keep about the original level.
• Remove from heat and let cool (but not in refrigerator unless you plan to continue the next day, in which case refrigerate overnight then bring to room temp before proceeding)
• Pour everything into a blender or food processor and blend until very smooth
• Return to pot and reheat slowly.
• Simmer soup for 1-2 hours, add chicken broth as needed.
• Salt and pepper to taste
• Add Half and Half or Light Cream then bring back to a light simmer stirring frequently
• If using heavy cream, whip into whipped cream, but do not use sugar.
• Spoon soup into bowls, add a dollop of cream (sour or whipped) dust edge of bowl with a little nutmeg if desired, and serve.