With Fall in full swing and temperatures dropping fast, we have embarked upon…Soup Season! Yummy, delicious, warming, thick, creamy, good for the soul soups. I had numerous carrots in the fridge that needed to be used and I already have plenty of canned chunky carrots. I canned 11 lbs last year and truly do not need anymore. With all of the homemade broth we make, carrots are still a staple on our grocery list. Even with all of the planning in the world, somehow we always end up with something leftover, something missed, or something forgotten. Seeming there was a good bunch of carrots left and I was getting the itch for some soup, what better way to use them up than putting the two together. I did can this recipe for use throughout the winter season and got about 5 pints and 1 half pint plus our dinner. This recipe is absolutely delicious!
You will need:
- A bunch of washed carrots with skins on, chopped in chunks
- A small bunch of celery
- A few garlic gloves minced
- 1 Large diced onion
- Chicken bouillion
- Red pepper flakes
- Salt and Pepper
- Stick blender or regular blender
Wash the carrots thoroughly and keep the skins on. In the skin there are an enormous amount of good vitamins and medicinal properties, so we don’t want to throw that way. Dice the carrots into chunks. This soup simmers for about 30-40 minutes so thicker chunks are perfectly fine as you will puree them later.
In a large pot, combine carrots and water as well as the rest of your ingredients. Spices and herbs are purely on personal taste and I rarely use measurements. Be sure to taste as you go and remember that the taste will change as the soup simmers. Flavors will develop and mingle creating a very nice rich, slightly spicy flavor.
The herbs and spices within this soup were chosen on purpose. Fall and Winter seasons come with nasty colds and the dreaded flu. By using certain herbs and spices, you can create a powerhouse soup that has many health benefits further aiding your symptoms.
- Turmeric is an anti-inflammatory and powerful anti-oxidant.
- Red pepper flakes are full of capsaicin and have strong analgesic, and pain-relieving qualities and is an anti-inflammatory.
- Garlic can combat the common cold and boosts the immune system. It is very rich in Vitamin C, Vitamin B6 and Manganese.
- Ginger is very good for helping with nausea, reducing muscle pain and soreness, and has anti-inflammatory properties.
- Carrot is full of beta-carotene, fiber, vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
- Rosemary can aid in bad breath, stimulates blood flow, anti-inflammatory, and is slightly diuretic.
Much of this information is available online and is much more in depth. I’m not a healthcare professional, but in our homestead we do use foods for their benefit. Always, as with anything, do your own research.
After your soup has simmered, let it cool. It was still warm to the touch when it was pureed because we use a stick blender. If you are using a glass blender, please let it cool down completely. Blending hot food can pop the top of the blender and you will get a nice carrot facial. Blend until the mixture is smooth and creamy. Some add milk or cream, but it truly isn’t needed because this soup is very creamy on its own. Milk or any dairy causes phlegm and mucus and defeats the purpose of this soup. If you choose to can this soup, process at for 20 minutes for pints with a pressure canner.
Total Cost: A bag of carrots $.99 plus pantry staples for a small batch.