Creamy Carrot Soup-Secret Recipe Club

Time again for Secret Recipe Club where I get to visit someone’s blog, pick a recipe from there and share it here.  This month the blog I visited was Why I Am Not Skinny.  Isn’t that a fun name?  This blog is written by Maxie, who is a South African living in Belgium.  She shares great recipe and fun restaurant reviews with really awesome photos that make you very hungry.

One of my favorite restaurants where I live is Black Angus Steakhouse so I thought It was interesting that there is a Dale’s Black Angus Restaurant in Cape Town, South Africa.  Although my Black Angus is quite upscale, it appears that the Cape Town Black Angus may be even more so.

The challenge with picking a recipe from a European blog is that matter of recipe ingredient conversion which I am not very good at.  Maxie does have imperial measurements for at least part of many of her recipes.  I am anxious to make the 137 Year Old Dutch Apple Cake and love the idea of Banana Chocolate French Toast for breakfast.

The recipe I picked to make and share is Carrot Soup from Maxie’s post 6 Carrots, 1 Onion Soup……Close Enough.  I love cooked carrots (hubby does not) and have thought about making carrot soup from time to time, but had never actually done it.  I liked this recipe because of the added potatoes, and it looked simple and easy, which it was.

Since I was making soup just for myself, I halved the recipe but am giving Maxie’s full recipe.  I used my immersion blender to blend the soup right in the saucepan.  The soup was very good “as is”, but would also make a great “jumping off point” for the addition of some spices ( I am thinking curry powder next time I make this) and some cooked, crumbled bacon or diced ham for a heartier main dish.  I loved the wonderful orange color, and will be making this again from time to time.

Creamy Carrot Soup
1 medium onion, peeled and diced
2 large cloves garlic, peeled and minced
a blob of butter (I used a heaping tablespoon)
10 medium carrots, peeled and chopped
4 to 5 potatoes, peeled and chopped
6 cups chicken broth
salt and pepper to taste

Melt butter in large saucepan.  Add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.  Add carrots and potatoes.  Cover with chicken broth and bring to a boil.  Reduce heat, cover and simmer about 20 minutes until carrots and potatoes are tender.  Blend until smooth using an immersion blender or carefully pouring into a blender jar (this may need to be done in batches).  Season with salt and pepper.  Maxie suggests serving this with fresh bread slathered with butter.  This seems to make 4 or so generous servings.

If you think that you would like to join in the fun of Secret Recipe Club, you can find information about it here.

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