We have a quick order of business today.
Mainly because I’m supposed to be vacuuming.
Pfft vacuum. Who has time for that?
Looks around. Notices I’m standing alone. Shuffles feet.
Ok fine. I’ll vacuum. But first lets talk about soup.
I’ve been far too busy for way too long. There is nothing wrong with being busy, I thrive on it, but you need to make time for yourself too. I was drowning in my commitments, and finally pulled the plug on one of my jobs. And ya’ll I can finally breathe! So in an effort to get my life back in order I figured I had better start somewhere delicious. Enter soup. Soup is soothing and comforting. Soup is soul food. At least for me.
As for Dan, well he’s not so much for the loving of the soup. Apparently his soul is just fine without soup, thank you very much. But despite that he puts up me, my seriously lacking vacuuming skills, and my soup obsession. Bless his heart. He did say this soup wasn’t bad and in the world of Dan and soup that’s a win. So amen I say! Amen.
This would be super easy to make vegetarian or even vegan so everyone, even my vegan sista could enjoy it. Who would have guessed that she would have become a vegan and I would be raising my own food (meat included)? No one, that’s who.
We had an understanding when we were kids, she ate the meat off my plate, I ate the veggies off of her’s. When Ma wasn’t looking of course. But somewhere along the line we ended up here. Go figure.
But I digress.
This soup is velvety smooth, fresh, perfectly sweet, and takes very little effort to put together. It takes a lot of stock so it’s perfect to make when you’re practically drowning in chicken stock (exhibit A right here! points to self).
You Will Need
3 pounds of carrots – chopped.
1/4 cup of butter (or coconut oil or olive oil. I would maybe reduce the amount however)
5 cloves of garlic (diced)
2 tablespoons of dried dill weed
1 1/2 teaspoons of salt
6 cups of chicken stock
salt and pepper to taste
In a large pot combine carrots, butter, garlic, dill weed, salt, and chicken stock.
Bring to a boil then reduce the heat, cover and let simmer for 30 – 40 minutes or until carrots are soft.
In a blender, puree the soup (in batches if needed). Season with salt and pepper to taste, and add more chicken stock to reach the consistency that you want. I added roughly another cup of stock. Add more garlic or dill if needed.
Let simmer for another 20 minutes to mingle the flavours, then serve and savour. It’s the velvety companion that every good meal is missing. For real.
Now you go make the soup, and I’ll go vacuum.