Not only are carrots loaded with Vitamin A which is great for our vision, but this super simple and easy to prepare pumpkin soup recipe is also very delicious!! It can be made with the addition of cream to make it a ‘cream of carrot soup’. But in this instance, the carrot flavor was so pronounced and the colour was so brilliant we didn’t want to dilute that with cream or milk. Here you go. Enjoy!!
n a heavy bottomed pot over medium heat. Add the oil, when hot, add the diced celery, carrots, and onion.
Sweat the vegetable until soft and the onions and celery are translucent, without browning or coloring the veggies.
Add your dried thyme, stir well.
Add the broth (chicken or vegetable) and simmer the vegetables for approximately 30 minutes. Do not boil. You want just a bare simmer.
Taste the soup base for seasonings, and adjust the salt, pepper and thyme as you see fit. Err on the side of under seasoning at this point.
Using a stick blender, or a counter top blender, CAREFULLY, blend the vegetables until they completely smooth. DO NOT over fill a countertop blender with a very hot liquid, the liquid will expand and it is very dangerous and can cause nasty burns. Trust me on that.
Return the pureed vegetables and soup broth to the pot to heat for serving. Slowly bring to a boil.
Taste again for seasonings and adjust to your liking. Serve!!
If you like a little extra texture to your soup, you do not need to puree it so smooth.
You can make it a Cream of Carrot soup with the addition of 1 Cup, Heavy Cream 35%, or 10% Cream or 2% or 1% Milk