This carrot soup is awesome as a hearty meal on a cold day, but I will be making it as a first course for our Thanksgiving feast! Be sure to check out what else I have in store for turkey day on the Teacher. Foodie. Athlete. Does Thanksgiving. If you are looking for a more decant soup, add a touch of cream before serving.
This recipe is to serve 12 small portions. I will be making this on Tuesday in preparation for my Thursday Thanksgiving Feast. It reheats beautifully! Make this big batch and freeze any leftovers!
3 pounds carrots – peeled and roughly chopped
2 sweet potatoes – peeled and roughly chopped
1 medium onion – peeled and roughly chopped
5 cloves garlic
8 cups chicken stock
Fresh cracked pepper
1. In a large pot, bring chicken stock to a boil. Add carrots, sweet potatoes, onion, and garlic. Cook for about 15 minutes or until all veggies are tender.
2. Using a slotted spoon, scoop veggies to fill your blender. Do NOT pack in! you will most likely have to do several batches. Add enough broth to cover veggies. Purée until smooth and transfer to a separate large pot. Continue until all solids are blended. You can add more stock if you desire a thinner soup or less if you like it thicker. You may have left over stock.
3. Stir your pot of puréed soup. Add fresh cracked pepper to taste and serve with a grinder for your guests to enjoy!
Warning: If you are making this in advance to serve a later day, go easy on the pepper! It gets “hotter” as it sits in the soup over time.