With the weather cooling here in Northern California it brings me back to my childhood spent sitting in front of the fire and eating delicious soups that my mom used to make. There is just something about mother’s home cooking… I don’t mean to brag, but my mom is an amazing cook! I wish I would have taken advantage of the opportunity when my mom wanted me to stay in the kitchen and help her cook– I would have learned so much! I only hope to be as good of a cook as she is one day.
One of my favorite soups that she used to make was a simple pureed carrot soup. It was thick, creamy and oh so delicious– especially on those cold winter days.
I called her one afternoon (with no intentions of asking about the soup) and we got to talking about how Andrew has been really picky with his veggies all of a sudden and she had mentioned the carrot soup! I couldn’t believe how simple it was to make. It’s easy, quick, nutritious and filling!
I encourage using as much organic ingredients as possible– especially the potatoes because they are one of the top foods with the most levels of pesticide residues. Using a good full fat like raw cream will initiate greater absorption of the vitamins and minerals that the veggies have to offer.
Pureed Carrot Soup
- 5-7 organic carrots
- 2-3 organic yukon gold potatoes
- 1 yellow onion
- cream (raw cream preferably, organic at the least)
- salt, pepper
- organic cream cheese
- fresh dill (optional)
- Take cream cheese out of the refrigerator to soften
- Steam carrots, potatoes and onion until soft (not mushy)– save the water
- Put somewhat cooled steamed veggies in a blender (immersion blenders work best) and puree **If using a blender do not fill all the way, take the top part of lid off and cover with dish towel so the soup doesn’t splatter out
- Add cream until desired consistency is obtained– use left over veggie water to thin out if needed
- Season with salt and pepper
- Put pureed soup back into pot, turn heat on low, stirring continuously
- Once the soup is hot, pour into bowls and add a dollop of cream cheese in the middle
- Sprinkle with fresh dill (if you have it on hand) and serve
If you are serving this for a picky child, omitting the dill may be the best case scenario as dill has an interesting flavor!
Until next time,
Loriel – Healthy Roots, Happy Soul
This post is part of: Monday Mania