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Here's a recipe that I first posted over at My Vintage Kitchen. Life with a toddler doesn't really leave me with enough time to devote to two blogs, so from now on, I'll just be posting Under the Big Oak Tree. I'll try to bring a "new" recipe over from My Vintage Kitchen each week, in addition to posting new recipes we try along the way!
For years, I only bought baby carrots from the grocery store. I like them better for snacking than whole carrots. Recently, I started buying whole carrots to use for cooking, since they are cheaper. I still buy baby carrots for snacks, but if I know I'm planning to make soup or stew, I'll buy whole carrots.
Here's a recipe that I first posted over at My Vintage Kitchen. Life with a toddler doesn't really leave me with enough time to devote to two blogs, so from now on, I'll just be posting Under the Big Oak Tree. I'll try to bring a "new" recipe over from My Vintage Kitchen each week, in addition to posting new recipes we try along the way!
Now that I'm hooked on making my own veggie broth from scraps and peels, the whole carrots really come in handy! For some crazy reason, I thought it would be a good idea to buy a 5lb bag of carrots!
When I wasn't using them as quick as I thought I would, I started to get worried that they would go bad and I'd have to throw them away, so I searched for recipes for carrots. I found a few recipes for carrot soup and decided to attempt to create my own recipe in my Crock-Pot.
Carrot & Sweet Potato Soup
Ingredients:
- 2 lbs. carrots, peeled & sliced into coins
- 2 sweet potatoes, peeled & cut into chunks
- 2 onions, sliced thin
- 2 cans (14.5 oz. each) chicken or vegetable broth
- 2 cups water
- 1/2 tsp. ground ginger
- 1/2 tsp. cayenne pepper
- 1/4 tsp. cumin
- 1/4 tsp. ground thyme
- dash of cloves
- Sour cream (optional)
Add all ingredients to Crock-Pot, cover and cook on low until vegetables are tender.
Blend with stick blender to desired texture. Top with sour cream and serve.
I served the soup along with grilled cheese sandwiches for a Lenten Friday (meatless) meal. We both loved the flavor of the soup, but agreed that it wasn't filling enough to be a main course. This soup would be a wonderful first course to a more filling meal or even a festive holiday dinner.
We also think that ham would be a great addition to this soup to make it a bit heartier soup for a main course.
I'll be sharing this recipe with the following blog carnivals:
- Thanksgiving Party at All Thingz Related
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tasty Tuesdays at A Beautiful Mess
- Hearth and Soul Hop ~ Volume 22
- What's Cooking? Wednesday at Every Day Mom
- My Meatless Monday
- Another Meatless Monday
Way to go in creating your own recipe. This sounds really good so I'll have to try it.
ReplyDeleteWhat a great and Timely Post.
ReplyDeleteLooks delicious! I buy the big 5 lb thing of carrots too, it's so cheap! I just cut them into little "baby carrot size" pieces and keep them in the frig for the everyone.
ReplyDeleteYour recipe looks really good. I love carrots in anything and I am sure I will try this recipe. Thank you for sharing.
ReplyDeleteMiz Helen
Sounds delicious!
ReplyDeletehttp://www.inspired2cook.com/
This sounds yummy. I've never made carrot soup, but I love carrots and this sounds like something fun to try out.
ReplyDeleteSounds delicious!
ReplyDeleteFive pounds is a lot of carrots, but luckily they do last a long time. Your soup sounds delicious and perfect for the fall. Thanks for participating in Gluten-Free Wednesdays.
ReplyDeleteCan you give me a hint on how long to cook it in the crockpot? I am a major recipe follower...not so good on my own, but it looks good!
ReplyDeleteonereddaisy@gmail.com
Thanks!
MacGyver brought me a huge bag of carrots from the farm (maybe 10 lbs!), so I've got some to use up myself. This looks like just the ticket. Thanks for sharing with the Hearth and Soul hop.
ReplyDeleteexcellent! this recipe involves two of the things i most often have rolling around the fridge and i love anything that uses the slow cooker. can't wait to try...might add some wild rice. don't you love the stick blender for soups? thanks for posting!
ReplyDeleteSounds a good recipe - I love home made soup so thanks for sharing it :)
ReplyDeleteNice combo, and as I am sitting here freezing (okay, not literally, but cold), soup sounds amazing!
ReplyDeleteThanks for sharing with Dr. Laura's Tasty Tuesday!
Dr. Laura