Carrot soup

When we got out of the airport after our trip, it was a scorcher. But literally overnight, it went from summer to fall. This sudden drop in temperature left me craving comfort food. I had soup on my mind for a couple of days. But I didn't feel like making my usual curried lentil soup, which is just about the only soup I've ever made from scratch. I thought it was time for a change.

So I decided to go with a puree of carrot soup. I had not had carrot soup in years I think, though I've always loved it. It was so easy, filling and tasted so amazing (not to mention it's so healthy!), I had to share with you!

Puree of Carrot Soup

Olive oil

1 large onion, chopped

1 pound of carrots, peeled and sliced

2 medium russet or Yukon gold potatoes, peeled and diced

1 vegetable bouillon cube (I use the brand CelifibR, they have no MSG, are all vegan, even the chicken and beef ones, and are Gluten Free. )

Freshly ground pepper

Heat the oil in a soup pot. Add the onion and carrots and saute over medium heat, stirring frequently, until golden, 10 to 15 minutes.

Add the potatoes, 3 cups of water and the bouillon cube and bring to a simmer. Cover and simmer gently until the vegetables are quite tender, 20 to 25 minutes.

With a slotted spoon, scoop out all the solid ingredients and transfer them to a food processor. Process until very smooth, transfer back to the pot and stir back in all the liquid. (You might think there will be too much liquid at first, but it will be just perfect actually).

Add additional water if it's too thick.

Season with freshly ground black pepper and serve.

It was just perfect for a cool fall-like day, especially served with fresh whole wheat bread we had just bought at the farmers market.

Lunch just doesn't get any better than that!

I shared this recipe over at...