I found a recipe many years ago called Princess Diana Carrot Soup. Supposedly Diana ate this very tasty soup often to help maintain her weight. That may be an urban legend, but it sounded logical to me. It’s a fairly low calorie soup and I love the flavors. It’s cozy to curl up on the couch with a cup or mug of this soup and sip, winter or summer.
Sometimes carrots can taste so earthy, know what I mean? Almost like they’ve still got a bunch of dirt stuck to them! And I admit that I know that taste because as a kid, my little friends and I thought it was fun to steal baby carrots from our parents or neighbors’ gardens. We’d wipe the dirt off the carrots roughly and eat them. Baby carrots, fresh out of the ground, is there any better way to eat carrots? We thought not. Most of us probably wouldn’t have eaten cooked carrots served on our dinner plates at that age!
So Diana’s soup intrigued me. I’d never pureed soups at that point and it sounded fun. I didn’t have an immersion blender back then, but the food processor worked just as well. Well except that one time… when I learned very hot soup will blow the top insert out of the processor if you let the pressure build too long as it liquifies. Oops! Some soup lost its life in that explosion, but no humans were injured.
The soup is a simple and fast recipe, but so flavorful. I love the buttery taste of it and the creaminess of pureed carrots and potatoes. The chicken broth adds a little flavor so the carrots don’t hit you in the face with muskiness, as I’d expected. A very light soup, and it freezes well so you can make a boatload of it and always have it on hand. I usually make a triple batch with 3 pounds of carrots.
I trim my carrots then chop them into pieces, which don’t have to be very small. You’ll be pureeing them later anyway. I also chop the onions less carefully than usual, and leave the potato chunks fairly large.
I use my large dutch oven and sautee the onions in the margarine until they are just beginning to brown. Next I add the broth to the pot and add the carrots and potatoes. I bring the pot to a good bubbling boil, then turn it down to medium and let it cook until the largest pieces of carrot are fork tender.
The potatoes will cook much faster than the carrots, but we’re not worried. They’re all going to be pureed eventually. When all of the carrots are done, add the milk to the pot and puree, using an immersion blender. You could use a regular blender or a food processor, in batches.
After the soup is pureed, taste to season with salt and pepper. If the soup is too thick, you might add more milk. Let the soup heat through, but don’t let it come to a boil again or it will curdle. Serve hot.
The soup pictured was a triple batch and produced two good-sized servings plus the two Ziploc containers pictured below. The soup does freeze well; I usually put it into my storage bottles and have it on hand for those “in the mood for carrot soup” days. It’s a great gluten-free choice and can also be dairy-free if you use soy or almond milk and margarine. I’ve used both milks and there is no noticeable difference in quality.
Back when I was sure David Cassidy was my true love, and I would die if I didn’t marry him, I read that Susan Dey turned orange because she ate too many carrots to stay thin. I thought that was deserved, since she got to spend a lot of time with my David and I was jealous. I don’t actually know if carrots turning your skin orange is physically possible, but don’t say I didn’t warn you. This soup might make you tread that line, if there is one.
Princess Diana Carrot Soup
2 tablespoon margarine
1 medium onion; chopped
2 1/2 cup chicken broth
1 pound carrot; peeled, sliced
1 3/4 cup potato; peeled, diced
1 1/2 cup milk
salt and pepper; to taste
Peel and slice carrots about 1/2″ thick. Peel and dice potatoes in 1″ cubes.
Saute onions in margarine in a kettle. Add broth, carrots, potatoes.
Bring to a boil; simmer 10-15 minutes or until carrots tender.
Puree half of mixture in blender with milk. Return to kettle and heat through, making sure it does not boil (milk will curdle). Season to taste.