Creamy Carrot Soup

     I was off yesterday due to Columbus Day. It’s been kind of chilly and rainy so I thought I would make a soup. I wanted to try something new, and we had a bunch of carrots so I decided to make a creamy carrot soup. It’s great for fall, so good and good for you.   

Ingredients

2 lbs baby carrots

3 cloves garlic (halved)

½ a medium onion (roughly chopped)

8 cups water (or enough to just cover carrots)

2 tablespoons butter

1 tablespoon pepper

1 tablespoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon cumin

Directions

-In a large pot, add butter, garlic and onion. Cook until onions are translucent.

-add carrots, sauté for 3 minutes

-add water to the pot, bring to a simmer

-add all the spices, simmer for about 30 minutes

-once the carrots are fork tender, turn off pot and cool slightly

-blend the carrots in batches in a blender until smooth (if you have an emersion blender feel free to use that)

-once everything is blended and smooth, add it back to the pot and simmer for 15 more minutes.

-this is the point to taste it, as it is the last chance to add any seasoning and make it to your liking before serving

     This soup is perfect for any fall/winter day, it is warm and full of vitamins and minerals your body needs. I hope you enjoy it as much as I did.

**I suggest eating it with a crusty bread**

Live Healthy,
   Nadia