“I overcooked the carrots,” I muttered to myself, “now what?!”
“Never fear, the blender is near!” I hear a little voice in my head say, “What was that?! Make some soup?! Great idea!!”
I don’t know about you, but I tend to get distracted easily when I cook at night. I’m exhausted and the kids come in needing help with their homework, or my phone pings with a new email that came in for work, and my brain suddenly forgets about the carrots that I was roasting…oops!
Thankfully, blenders were invented! They are a thing of beauty for tired and overworked moms.
All you need to do is pop those ugly carrots into the blender, add in some butter, chicken stock, a few seasonings and a bit of whole milk at the end and you will have a super smooth, and I would even call it elegant, carrot soup! Ta-da! Dinner is saved.
You will be able to take a bow, or at least laugh about the timer not being loud enough, when your family can’t stop eating this sweet, gingery, earthy carrot soup. What? I need to get my hearing checked? I can’t hear you…
Here is the recipe:
- 8-12 roasted carrots (roasted plain with some olive oil)
- 1/2 tsp salt
- 1.5 tsp onion powder
- ½ tsp garlic
- ¼ tsp ginger
- a pinch of white pepper
- 1 1/4 cup rich chicken broth
- ¼ cup of melted butter (salted)
- 2 cups of whole milk
- salt to taste
- Place the roasted carrots, seasonings, and chicken broth in a blender.
- Puree it until it’s smooth.
- Add in the melted butter and whole milk.
- Serve cold or warm it in a pan until just warm.
BEFORE YOU LEAVE, BE SURE TO CHECK OUT THESE OTHER RECIPES THAT WILL ROCK YOUR SOCKS OFF!