Cream of carrot soup

Cream of carrot soup is a wonderful comfort food! Never thought of carrots that way before? You will now :-) If you’ve got time during your once a week food prep to pre-cook the carrots, the meal will go even faster, but if not, it still clocks in under thirty minutes. The last time I made this, I had some leftover cooked buttercup squash that I added to the mix. It was delicious! Throw in a handful of prepared cheese tortellini for the last few minutes of simmering, serve with rolls, and you’ve got a complete and filling meal.

Cream of Carrot Soup

1 lb organic carrots (spring carrots are particularly good)
Enough water to cover them

3 T butter
3 T flour
1 c milk

Dill weed (optional)

Cheese tortellini (optional)

Boil the carrots in a heavy saucepan, in just enough water to cover them and let them move. When soft, pour the contents into a food processor and puree the carrots. In the saucepan, prepare a heavy white sauce with the butter, flour, and milk. Slowly add the pureed carrots to the white sauce, stirring constantly
. Add water (or more milk if you prefer) to thin the soup to the consistency your family prefers.

Add dill weed if desired, and add tortellini to soften if you want it to be a more hearty meal. Another option is to sprinkle the top with parmesan cheese. Yum.

We also like it with cumin and lime
;-)

Image: Stock.xchng