Garlic Carrot Soup

Soup is my all time favorite food!

There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” – – Laurie Colwin, ‘Home Cooking’ (1988)

I’ve heard of Carrot Soup and I’ve heard of Garlic Soup. So, when so looked around my kitchen and saw lots of garlic and carrots I thought, let’s see what happens if I put these two together. It was a total experiment and it worked.

This soup is warm and comforting and has depth of flavor and makes you want to keep eating more and more.

Garlic Carrot Soup
Serves – 3-4
Time – 45 minutes
2 T Coconut Oil (or fat of choice)
25 cloves of garlic -peeled, but left whole
1 T dried Thyme
4 large carrots – chopped into chunks
2 cups broth (chicken works well with the flavor)
water – up to 2 cups
salt to taste
Place oil, garlic cloves and thyme in a medium saucepan and place on a low heat.
Cook garlic over a low heat, stirring every few minutes for 25-30 minutes. You want the garlic cloves to soften and turn a golden brown. Keep the heat low because if the garlic cooks too quickly and browns too fast it will turn bitter.
Once garlic is soft enough to squish with the back of a wooden spoon, add the carrots and broth and enough water to cover the carrots. Bring to a boil and simmer until carrots are tender (about 15 minutes).
Blend with an immersion blender until smooth, adding water to get to your preferred consistency.
Salt to taste.
Serving Suggestions:
This soup makes a great appetizer, pairs well with a large salad and even works well for breakfast along with a couple of sausage patties.

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