Cream of Carrot Soup

Nothing hits the spot like a warm creamy soup on a snowy winter day.  We’re experiencing our first snow of the season today but all is well here.  I’m cuddled on the couch with my sleeping toddler, my knitting nearby and a bowl of soup.  Perfect.

I actually made this soup on accident. I was just boiling up some carrots in chicken stock (we’re doing the GAPS intro diet right now).  I thought it would be yummy pureed into a soup and I couldn’t resist a big dollop of cream.  So good!  Only 4 ingredients so it doesn’t get easier than this.

Cream of Carrot Soup

  • 1 quart chicken stock
  • 8 medium carrots, roughly chopped
  • 1 tsp sea salt (or to taste)
  • sour cream (I culture my own farm fresh cream with kefir grains or piima culture)
Place stock and carrots in a medium saucepan and bring to a boil. Simmer for about 30 mins or until the carrots are very soft.  Remove from heat and puree with an immersion blender right in the pot or in a blender. Add salt to taste.  Serve with a generous dollop of sour cream.
This also tastes great if you add a bit of leftover shredded chicken or beef pot roast and a splash of hot chili sauce.

Part of Sunday Night Soup Night.

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