I love fall. The air turns crisp. Pumpkins pop up in windows and on porches, some al naturale while others wear dramatic expressions. Trees dress in the latest fashions of amber, chestnut, and garnet. This soup is perfect for transitional weather…creamy and dreamy and warms you up without weighing you down. Even if you live in a warm weather zone, you’ll feel autumn’s spirit.
I like to chew on something when I eat soup, so I made extra of the shallot mixture as a topping. I see this soup as an appetizer or snack because it’s so light. But you can also use this soup as a base, adding bits of veggies and protein to make it a more filling meal.
Recipe for Creamy Potato and Carrot Soup
1 lb carrots, cubed (about 2 ½ cups)
1 lb potatoes, peeled and cubed (about 2 ½ cups)
vegetable stock/chicken stock/filtered water, enough to cover carrots and potatoes in pot – I recommend using stock because it provides more flavor. I used homemade stock and neglected to measure how much I used (again!). You’ll probably need one of those 32 oz boxes, I recommend Pacific Natural Foods brand.
2-3 shallot sections, thinly sliced – Or can use onions, just make sure they’re very thinly sliced so they’ll cook faster
3 cloves garlic, thinly sliced or chopped
1 Tablespoon butter (or olive oil)
2 teaspoon chopped fresh rosemary – If you use dried rosemary, only add ½ to ¾ of a teaspoon, at the same time you start sautéing the garlic and shallots
1 teaspoon sea salt
Pour cubed carrots and potatoes into a deep pot and cover with stock or water until veggies are just covered with liquid. Bring to a boil, then simmer for 10-15 minutes until tender. Melt butter in medium saucepan. Add garlic and shallots on low until fragrant, then add rosemary. Saute until shallots are translucent. Carefully transfer carrots and potatoes (with liquid) into a Vita-mix blender or large food processor (or do in segments). Add salt and shallot mixture. Blend until smooth, adding more liquid if necessary. Add freshly cracked pepper and sea salt to taste.