Okay, I think everyone gets the point now that I’m basically addicted to soup… and if you really know me, you know I’ve been addicted to carrots my whole life! I even turned orange as a kid from the carotene in carrots… don’t believe me? Ask my mom. Maybe that’s why name is Carlene – close to Carotene…har har har So natural – to me – this soup is just fabulous!
- 4 cups chopped carrots
- 2 can chicken broth (568 mL) (more may need to be added depending on how thick you like your soup)
- 1/4 cup butter
- 1 clove of garlic, minced
- 2 tbsp brown sugar
- Sea salt to taste
- Pinch of pepper
- 1/2 tbsp dill (add AFTER using the submersion blender)
Like all soups, combine the following ingredients in a pot and let boil at a medium rumble until the carrots are soft enough to break apart easily. Now using a submersion blender, blend until smooth. Once all the carrots have been blended together, add your dill into the soup and stir.
Serve onto a deep dish bowl, top with course ground black pepper, a touch of sour cream and fresh chives if you’d like! This soup is another delicious dish to battle our currently freezing weather!