Cream of Carrot Soup

I am trying to figure out why this is called cream of carrot soup.  It may look creamy because I used the immersion blender on it but is it really creamy?  If I had not blended the soup and left it with pieces of vegetables floating in the soup, the difference would be the texture so is the texture called creamy?  I would use the addition of sour cream or heavy cream to make it creamy or even milk.  Almond milk would be great with this.  Come to think of it, I would like to try the vanilla flavored Rice Dream.

This soup lacks flavor.  Before we have it, I am going to beef it up with additional vegetables and spices. 

Cream of Carrot Soup   (adapted)

2 onions
2 1/2 quarts water
1 pound carrots
4 or 5 potatoes
1 parsnip
1 teaspoon salt

Dice onions.
Peel and slice carrots, parsnip and potatoes.
Simmer in  water in 3-4 quart pot for about a half hour or until vegetables are soft.
Then blend soup in blender on "puree" until thick. Serves 6-8.

Variation: Substitute butternut squash or sweet potatoes for carrots.





Linked to Real Food Holiday - Passover   
Potluck Sunday

Comments

  1. laxsupermomApril 14, 2011 at 7:37 PM

    I'm surprised it lacked flavor with the addition of the parsnip. I love that little zesty punch of parsnip. Maybe a touch of cumin for heat? Plus the sour cream. Pretty color, though. Thanks for sharing.

    ReplyDelete
  2. SwathiApril 14, 2011 at 11:47 PM

    Cream of carrot soup looks delicious. Love the addition of parsinp.

    ReplyDelete
  3. megiApril 15, 2011 at 7:20 AM

    I am surprised it lacked flavour too, it looks and sounds delicious! I am sure my daughter would love this soup. :)

    ReplyDelete
  4. Aunt Amelia's AtticApril 15, 2011 at 11:46 AM

    Thank you so much, for letting me know that you have this blog too!!!!!!!!!!!!!!!!

    Gentle hugs...

    ReplyDelete
  5. BarbaraApril 15, 2011 at 1:48 PM

    Well, it kinda looks creamy in the final snaps. It perhaps needs some herbs or spices?

    ReplyDelete

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