Carrot Soup

With so many carrots ready in our garden, I decided to make this soup to freeze.  Later in the fall, I’ll pull it out to thaw in the fridge, and take single servings to work for a week.  It is adapted from The Pioneer Woman {I think? I couldn’t find it on her site.} and I made it numerous times last year.

If it is, in fact, from The Pioneer Woman – she calls it Creamy Carrot Soup for Kids {that’s what I have written down anyway}.  Tim calls it baby food.  I call it delicious!


Carrot Soup (makes approx. 6 cups)


8 large carrots, peeled and sliced

1/2 cup white onion, chopped

1.5 cups low sodium chicken broth

3 cloves garlic, minced

1.5 cups skim milk

2 T. lemon juice

dash nutmeg

dash cayenne pepper

pinch of salt and pepper to taste


Place chopped carrots, onion, and garlic in large soup pot or dutch oven and cover with broth.  Simmer for 20 minutes or until tender.

Blend with immersion blender (or food processor) until smooth.  I like to leave a few lumps though.

Stir in lemon juice, spices and seasonings, and milk.

Taste and adjust seasoning – I almost always add more cracked black pepper.  Heat until warmed through.

**At this point you could serve the soup garnished with basil or chives.


Freeze it.  Allow the soup to cool, pour into a large freezer safe container leaving room for expansion {or individual containers}, cover lightly with plastic wrap right on the surface of soup and then cover with the lid.  Freeze for up to 3 or 4 months.


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