KyLynn Hull is a freelance writer who dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons.
You smell that? Fall is here and that means so is soup season. We kicked off soup season earlier this week when both my son and husband had the sniffles. We had a bunch of colorful rainbow carrots left over from our purchase the previous week when a group of us gathered to celebrate the last neighborhood farmer's market of the season. We needed to think of something good for these pretty things. We decided on carrot soup. Here's what we threw together and it was unanimously a hit by all three of us. We hope you enjoy it too.
1 bunch medium carrots (any kind)
1 onion, minced
3-4 celery stalks, chopped
2 garlic cloves
1 red pepper, minced (This was left over from my son's lunch so I threw it in...good thing!)
Chicken or vegetarian broth
Salt and pepper to taste
Thyme or other favorite herbs
1. Saute veggies in butter or olive oil until soft. Add chicken or vegetable broth and water to cover vegetables and simmer 30 minutes or so until soft. Add salt and pepper and any favorite herbs.
2. Puree soup in blender or food processor until smooth. Return to dutch pan and heat through.
We added a dollop of cottage cheese because we didn't have sour cream. Fantastic!