Just in time for the Easter Bunny’s arrival, here’s a delicious hearty soup perfect for sharing! Cream of Carrot soup that can easily be made gluten free! Try it out as a starter for your Easter gathering or as lunch before you get your supper time feasting on! It’s quick and easy to make and pretty to boot!
Here’s the deets!
- 6 md carrots, halved lengthwise and thinly sliced
- 1 md onion, diced
- 2 stalks celery, diced
- 2 tbsp oil
- 1/4 cup flour or cornstarch mixed with 1/2-3/4 cup milk
- 2 quarts vegetable stock or water (I often use water and it’s still delicious!)
- 1 1/2 cups full fat milk
- 2 tbsp dried parsley
- 1 tsp dried dill
- 1 tbsp dried summer savory
- salt and pepper to taste
**When slicing or dicing vegetables for soup I like to keep their size small enough to fit multiple on a spoon. It’s important to me to get “the perfect bite” out of whatever I’m cooking so I chop accordingly!**
In a large soup pot saute the vegetables in the oil. Once the onion is tender add the stock or water and simmer until all the vegetables are cooked. Add the herbs and flour/cornstarch mixture and continue to simmer until thick. At this point I pulse-blended a portion of the soup with my hand blender to thicken it but still leave some of the vegetables whole. Add the milk and be sure to taste and season with salt and pepper accordingly. Serve garnished with more parsley or a dollop of sour cream if desired. Delicious served with fresh home-made baguettes and herbed compound butter! Yum!