As Angela mentioned on Instagram this week, our team has continued to spread out across the west coast. After a few days spent driving and camping in some gorgeous Hipcamp spots, I’ve officially switched out LA’s scorching sun for the PNW’s blustery rain and evergreens! The moment we drove into stormy weather, my mind started spinning with all of the rainy day fall foods I could finally make. First on my list: my favorite carrot soup.
I first tried this recipe from the Bleubird blog a few years ago, and it makes for the perfect cozy meal for a rainy northwest afternoon. It’s earthy and simple, and pairs perfectly with toasted rosemary bread and a glass of red. It’s also one of those dishes that’s even better when heated up the next day, so I like to let it slowly simmer on Sunday evening and enjoy it for lunch the next few days!
This recipe has just a few ingredients, and can be easily tweaked depending on what you have in your kitchen. I use chicken broth, but you could also use vegetable broth to make the soup vegetarian. Use whatever herbs you have in hand, and pair with your choice of bread – thought in my opinion, nothing is more heavenly than warm rosemary bread.
- 8-10 large carrots
- 32 oz chicken broth (can substitute veggie broth)
- 1 medium sweet onion
- 2 stalks celery
- 2-3 garlic cloves
- 1 cup cream
- seasonings to taste: dill, parsley, oregano, salt, pepper
- 2 tablespoons butter
- In a large soup pot, melt butter. Dice onion and add to pot, cooking over medium heat until translucent, 4-5 minutes. Chop celery and add to pot, along with minced garlic cloves. Add a pinch of salt & pepper and cooking 3-4 more minutes, stirring often.
- Rinse carrots and cut into 1/2 inch pieces, leaving the carrots unpeeled. Add to pot, along with broth and herbs. Turn heat to medium-high until it comes to a slow boil. Turn heat to low, cover and simmer for 45 minutes.
- Stir and add one cup cream to pot. Return lid and simmer another 15 minutes.
- Remove from heat and slowly add soup to a blender, a few cups at a time. Blend until consistency is even, ladle into bowls, and serve hot – with bread to dip!
What’s your favorite fall recipe?