It’s that time of year again, where the leaves change and the temperatures drop, and I start grumbling until about May or June about the weather. I can’t lie, I do think that Fall is beautiful and there are some nice perks to it (I can run without wanting to die, all the squash and other roast vegetables, blablabla) but I think we can all agree that I’m a Summer girl. It’s not my fault – I was born in July so I can’t help it. While everyone is singing the praises of “sweaters and boots weather” I’m wondering what the heck happened to “bikinis and sandals weather.”
That being said, there is one Fall perk that I truly love – SOUP! So let’s talk about this super easy carrot soup recipe, shall we?
See, I really enjoy a nice salad with my supper but given the choice I would take a bowl of soup over salad just about any day. This is especially true when you get to the part of the calendar that coincides with frost advisories and being able to see your breath outside.
On the weekend I decided it was high time that I make the delicious carrot soup recipe that I got from my mother-in-law ages ago. I hadn’t made it in at least five years but I still remembered how good it tasted so it was time.
The recipe is ridiculously easy. It doesn’t use too many ingredients so you’re more likely to have what you need on hand, and it doesn’t take too long to make either. I love some of the soups that are made in a slow cooker but sometimes there’s something to be said for having a craving and then being able to sit down to eat it within the hour.
Go ahead and make it, but be warned, you will want to make it repeatedly.
- 2-3 Tbsp butter
- 1 crushed and finely chopped garlic clove
- 1 medium onion, diced
- 1/4 C uncooked rice
- 2.5 C sliced carrots
- 5.5 cups hot water
- 2 heaping Tbsp chicken base powder or 2 bouillon cubes
- Melt butter in pot and stir onion, garlic, and rice until mostly soft. Add carrots, water, chicken base, and bring to a boil. Lower to medium and let it simmer for about 20 minutes, until carrots are soft and rice is cooked.
- Remove from heat. Once it’s cooled down for about 15 minutes, pour into blender and puree until smooth.
- Delicious and surprisingly filling!
I’m considering a variation with some good quality curry powder added in, because curried carrot soup sounds even more delicious.
I think this winter I’m going to try to make some kind of soup every weekend – I’ll keep you posted on any winning recipes that I come across.
If you make this recipe, please let me know what you think in the comments! Also, if you have a favourite soup recipe that you’d like to share, go right ahead, it’s that time of year and I plan to drown my cold-season sorrows in as much soup as humanly possible!