I am sooo excited about sharing this recipe today!!!
Lately I’ve been working hard to cut down on the amount of food waste in our household. Shopping at Costco is awesome (and it’s still my favourite store), but for two people, it can sometimes be a bit excessive. For the most part, I’ve become a lot smarter about what I buy there, and what I don’t. Throwing out spoiled food makes my heart ache, so I’m trying to avoid it at all costs.
This also means that instead of turning to my cookbooks or Pinterest or my recipe inspiration list for recipe ideas, I’m more often looking at the contents of my fridge, freezer and pantry and asking myself “what can I make with what I already have?”, instead of venturing to the grocery store to buy more things.
And this, my friends, is how this recipe came to life.
I had a bag of carrots and a carton of cream. I immediately thought the obvious (or not-so-obvious) – Cream of Carrot Soup!
Now, I had never heard of cream of carrot soup. I’ve never even seen a recipe for one, and if you Google it, not much comes up. Most of the recipes don’t actually contain any cream, or have potatoes instead (which is an awesome idea if you’re dairy-free or vegan for this recipe, by the way). But after consulting my Flavour Bible (you MUST get this book if you’re into developing your own recipes), I was determined to come up with a recipe that was as delicious as a creamy squash soup… or better.
My Other Half always scolds me when I compliment my own cooking, but this time, I just have to – this soup blew my mind! I figured it would, at a minimum, be edible, but I did not expect it to be exploding with flavour and creamy deliciousness. I devoured every bowl that came from this recipe – My Other Half didn’t even get a spoonful!
It’s sooo easy to make, too. If you’re a beginner cook, I highly recommend starting with soups. They’re a great way to learn flavours and experiment. At least that’s how I learned to cook!
I hope you love this recipe as much as I do!
- 2 tbsps olive oil
- 1 onion, chopped
- 2 tsps minced garlic
- 1 tsp dried rosemary
- 1 tsp ground thyme
- 1 tsp dried parsley
- Salt & pepper, to taste
- 6 large carrots, peeled and chopped
- 1.5 cups chicken broth
- 1 cup cream (I used half & half)
- In a large pot, fry onions with olive oil and garlic until translucent. Add spices and seasonings and stir until fragrant. Add carrots and chicken broth and bring to a boil, then reduce heat and summer for 20 minutes or until carrots are fork tender. Transfer (carefully) to a blender or food processor until smooth. Return to pot, season more if necessary, and stir in cream before serving.