Tuesday, November 1, 2011

Creamy Carrot Soup

A freak October snow storm has hit the north eastern coast of USA on Saturday. Our yard looks like a tornado hit, with downed trees and large limbs, they cannot bare the weight of snow on them due to still having most of their leaves. We did lose power, but for only a short time compared to most. Thankful for a gas cooktop on Saturday, I was able to make some soup to keep us warm. We put candles all around the house, we put a log in the fire, and we buckled down for what felt like a long winter's night. I will say, it was one of the most rewarding family nights we've had in a long time.

Well, OUR power was not out a long time, but a good friend's power was out. And still IS out. And WILL BE out until at least Thursday. Being fellow homeschoolers, and a fellow family of 5 trying to live with no heat, no water, etc for that long would just be too difficult. Now, they are cozy warm and staying with us. I confess that I sorta hope they really don't get power back anytime soon. Kind of enjoying having them all them here.

Last night was their first night here and I took out the ham I got on sale at Christmastime last year. We also had Aldi's Three Cheese Potatoes and asparagus. YUMMY. Our schedules were very opposite today, all of my stuff was cancelled, all of her stuff was on, so they were running like madmen, while I was home. It was lovely. I made a ham salad with some of the leftovers and wracked my brain on what to serve with it.

Something my husband said the night of the blackout came back to haunt my tastebuds...."Remember that really good Cream of Carrot Soup?". Oh yes. Creamy, sweet, warm, delicious? Fall in a bowl. Yeah, I was craving it.

I thought I'd share, in case there are other carrot fans out there.

Creamy Carrot Soup

2 lbs Carrots, sliced into coins
1 medium onion, sliced thin
2 cloves Garlic
6 Boullion Cubes
4 Cups Water
Salt & Pepper to taste.
1 to 2 Cups Half & Half

Combine everything together in a slow cooker and cook on high for 3 hours, or low for 5 or 6 hours. Puree with a stick blender until very smooth, slowly adding cream. Start with half cup increments and use only to desired consistency. The water level of the carrots will determine how much you'll have to add.

This is excellent with a dollup of the Greek Yogurt that Aldi has recently started selling. Oh. YUM.