Judy loves carrot soup.
So I threw some aging carrots from the fridge onto the counter, lopped off the ends and started my journey through this soup. Hints were taken from online recipes.
8-10 large fresh carrots
1 whole onion
1/4 cup margarine
lots of pepper
2 cups milk
beet juice (if you have any)
Cut off the ends of the carrots and chop down into cubes (they don't have to be too small) Throw in a pot and cover with water. Uncovered, bring to a boil, turn down and keep cooking until carrots are THOROUGHLY cooked which will have evaporated 3/4 of the water. DO NOT DRAIN! The water in the pot is now carrot stock. Puree the carrots and water. Pour into a crock pot.
Now in a small frying pan melt the margarine, and add the onions. Here is the trick. Leave the onions in large pieces, and cook on low until translucent (25 minutes).
**I can't believe this made a difference but it did.
When they are done, soft and almost see through, puree into a paste, everything in the frying pan, and add to the crock pot too. Add milk.
Add lots of pepper, and garlic if you like. Turn crock pot on to high and cook for
1-2 hours, stirring frequently, 1/2 the time with the lid on. Turn down heat and remove cover and leave until supper.
Here's what I did: I added about 1/4 cup beet juice from some pickled beets! YES! it did turn pink, but when all was said and done, the soup had a bright orange colour instead of that murky rust colour! Much more appealing.
Serve with grilled cheese sandwiches.
Judy ate 3 bowls!