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 for cooking. I still buy baby carrots for snacks, but if I know I'm planning to make soup or stew, I'll buy the whole carrots.
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. Both of us agreed that the soup would have been better with some meat (maybe ham) added. Or if left as a meatless soup, it would make a delicious first course to a nice steak dinner.
I'll be sharing this recipe with the following carnivals:
This sounds delicious. Thanks so much for posting it to Crock Pot Wednesday this week.
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