Food Edition -- Puree of Carrot Soup

I love my garden. I don't have a particularly green thumb, and most of the productivity I see is more of a happy accident than the result of any knowledge or skill. This being said, I felt pleased as punch a few weeks ago when Jeremy set out to clean out the garden and discovered a bounty of wintering carrots. He summoned the kids and put them to work gathering two garbage sacks worth of the orange veggie.

The next order of business was to decide what to do with so many carrots arriving all at once. I decided I had to make a batch of carrot soup. Once I got scrubbing and peeling and chopping [and scrubbing and peeling and chopping], I figured I might as well double the batch while I was at it. Doubling soon turned to tripling and finally quadrupling. Since my biggest deterrent in ever making this strangely addicting soup is the preparation part, I thought I could make the base and then put the extra batches in the freezer.

Let me just say that I struggle with sticking to repetitive actions [like chopping vegetables or packaging candy for The Peppermint Place]. I get bored and weary and irritable pretty quickly. But my desire for self-sufficiency and for a taste of this, my favorite soup, overcame my hatred of menial tasks, and I persevered. A few hours and several semi-permanently orange-stained fingernails later, I had 12 cups of finely chopped carrots ready to simmer. The first batch declared by Morgan to be "de-wicious," now I anticipate savoring this satisfying concoction a few more times before the next season of carrots arrives.

Puree of Carrot Soup

2 Tbsp. butter
3 c. finely chopped carrots
1 qt. chicken broth [I'm a fan of Better Than Bouillon from Costco in lieu of bouillon cubes]
2/3 c. chopped onion
2 Tbsp. uncooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. light cream, evaporated milk, or half-and-half

Melt butter in large saucepan. Add onions and cook until soft. Add carrots, chicken broth, rice and seasonings. Simmer, uncovered, for 30 minutes. Puree soup in blender. Return to saucepan and add cream. Heat just to boiling. Makes 5 cups. [Recipe courtesy of my friend, Meri Ann.]