When we planted the garden in the spring I don’t think we properly calculated the volume those little seed packets would produce. Our carrot row is about 20 feet long! It didn’t seem so overwhelming until we started to actually harvest some of the tender roots. At first the carrots were so delicious we’d eat them lightly sautéed in butter, or fresh with other garden offerings in a crudité. But now, the carrots are large, though still sweet, and we have so many. The horses are happy to help us out, but I feel like I should be doing something more productive than just feeding the horses. Besides they are just as happy with only the tops. Hence, Carrot Soup!
I have seen carrot soup on several menus and I must admit, I have rarely ordered it. Come on, Carrot Soup??? But as I soon found out, this is really easy to make and very good (if I say so myself). The Olivia’s Croutons make a great addition, providing some texture to the dish. The flavors blend perfectly and the croutons transform the soup into meal.
Carrot Soup Recipe
4 Tbsp butter
1 C. chopped onion
4 cloves chopped garlic
1 Tbsp chopped ginger
4 C. grated carrot
1 Qrt. Chicken broth
Salt, Pepper, Parsley for taste
Olivia’s Butter & Garlic Croutons
- Sauté onion in melted butter until soft, add garlic and ginger and stir a few moments. Add carrot and chicken broth and simmer about 30 minutes until carrot is tender.
- Puree with a hand blender and season to taste with salt and pepper. Garnish with chopped parsley and top with Olivia’s Butter & Garlic croutons.