I didn’t know a carrot soup could be so decadent until I tried this one. Carrots are cooked with milk, which brings the creaminess that elevates this hearty soup to another level. I adapted from a recipe from Canadian chef Ricardo Larivée , adding some fennel to break up the sweetness of the carrots and we all loved the result. Perfect to start a meal, perfect for this nice fall weather and for a fast and simple dinner along with a loaf of bread.
4 cups sliced carrots (about 7)
1 onion, chopped
1/2 fennel chopped
2 tbs butter
5 cups milk
1 pinch salt and pepper
In a large saucepan over medium heat, soften the carrots and onion, fennel in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
Transfer to a blender and purée until smooth. Adjust the seasoning.
Enjoy and thanks for stopping by.