My Favorite Carrot Soup Recipes

Steps:

• Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
• Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
• Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
• Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Steps:

• Heat oil in a large soup pot over medium heat.
• Saute onions with ginger, cumin, and cayenne until onions are soft, 7 to 10 minutes. Add the garlic when you think there is about 45 secs to 1 minute left to achieve the soft onions [Do not let the garlic burn].
• Add salt, carrots, potatoes, and broth and bring to a boil.
• Reduce heat to low. Simmer until vegetables are tender, about 25 minutes.
• Add the peanut butter.
• Puree the soup. This is most easily done with a hand-blender right in the pot.
• Stir in orange juice.
• Ladle in bowls and garnish if desired.
• This soup freezes very well in tupperware. I'm sure it will freeze well for many months, however I don't know for sure because mine has never stayed frozen for longer than a month due to being eaten!