Carrot Soup
Carrot soup is a great staple in my freezer. Its light enough for Spring and warm enough for Winter and Fall. This recipe makes a lot and is easy to divide up and make a smaller batch. This soup can easily be turned into a main by adding cheese or beans.
Equipment
- immersion blender
- 12 qt pot
Ingredients
- 1 tbsp olive oil
- 10 lbs carrots, peeled and chopped
- 5 lbs yellow onions
- 20 cloves garlic (use less for a less garlic flavor)
- 2 qts vegetable stock (8 cups)
- 5 bay leaves
- 2 tbsp thyme (dried or fresh, in a bag)
- 1.5 tbsp sea salt
- 1 tbsp pepper
Instructions
- Add the oil, onions, garlic, and carrots to the pot over a medium-low flame. Cover and let cook for 15 minutes
- Add the vegetable stock, 5 cups of water, salt, pepper, bay leaf, & thyme. Let it simmer for 1 hour.
- Let cool.
- Remove the bay leaf and thyme
- Blend the soup
- Serve hot or freeze up to 3 months.