OKLAHOMA CITY – Temperatures are beginning to cool down, which means you may start craving soup a little more often.
Cream of carrot soup is a easy and colorful way to celebrate fall and get your kids to eat their vegetables.
1 small/medium onion, chopped
Zest of one small/medium onion
2 T butter
4.5 C peeled, sliced carrots (about 2 lbs, sliced fairly thin) Zest of 1 lemon
1 clove finely minced garlic
28-32oz low sodium chicken or vegetable broth
2 C milk or Half & Half
Lemon juice (to taste)
1 t chopped rosemary
1/2 t salt
1/4 t black pepper
In a stockpot, melt butter. Add onion and saute until translucent and soft. Add carrot, garlic, lemon zest and broth. Cover and cook over medium heat (simmering) until carrots are soft (20-30 min).
Remove from heat. Using wand/stick blender, purée mixture in pot or remove from pot in batches and purée in blender or food processor. Add milk, ginger, rosemary, salt/pepper and lemon juice to taste. Mix thoroughly.
Reheat and serve.