Carrot & Caramelized Onion Soup

This post was sponsored by Veggie Bullet. All thoughts and opinions are my own. 

Carrot & Caramelized Onion Soup (1)My grandma’s birthday was yesterday. In March it will be three years since she passed away and as the holidays roll around each year I am reminded how much she loved to celebrate them, how much she loved spending time with the family and just taking in the meaning of the season. She also loved to cook.

By today’s standards, my grandmother would have been considered a foodie. She called it gourmet and every year during the holidays she came up with new dishes that didn’t always seem to fit in with “traditional” holiday meals, but would have been applauded by chefs. As a child, I didn’t appreciate this. I wanted the normal and mashed potatoes and green bean casserole, not a bunch of food that was the product of thinking outside traditional constraints.

Like all kids, I was hesitant to eat certain things, but she once said to me, “How do you know you don’t like it if you haven’t tried it?”

That stuck with me. In many ways, it helped shape me into being adventurous with tasting and making different kinds of foods.

As I grew older, I grew to appreciate her style. She started making a carrot soup fairly consistently as an appetizer for holiday dinners when I was a tween and teen. The nostalgia of the season has had me craving that soup. She was the cook though and I don’t think anyone else in the family has tried to make the soup since we lost her, especially at holiday time.




I love soups, especially int he winter, but the idea on needing to chop that many carrots for soup has been a bit horrifying for me. My knife skills are non-existent and it’s so time consuming because I have to go so slow so I don’t chop off any fingers and/or send all my carrot slices flying to the floor.

But, when I received the Veggie Bullet recently I saw an opportunity to overcome my challenges and make something that my grandmother would be proud of. A machine that can shred, spiralizer and slice was the answer to my craving for carrot soup. In almost no time, the Veggie Bullet sliced two pounds of carrots for me. TWO POUNDS!

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The recipe that follows isn’t my grandmother’s. I actually don’t think I have her recipe. Instead this recipe is inspired by her love for pushing the boundaries of holiday dinners and her ability to create new traditions.

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Serves 6 small soups or 3 large

Ingredients for Carrot Soup

  • 2 Tbsp. of olive oil
  • 2 Tbsp. of butter
  • 2 large onions
  • 2 lbs. of carrots
  • 2 small potatoes or one large potato. I used Yukon.
  • 5 cups of chicken stock
  • 5 cups of vegetable stock
  • ½ cup of heavy cream
  • Salt and pepper to taste

Ingredients for Parsley Olive Oil

  • 3 Tbsp. of parsley
  • ½ cup of olive oil
  • ¼ Tsp. of salt

Steps

1. Wash and peel carrots, potatoes and onions. Chop onions and potatoes into quarters.

2. Add the ingredients to the Veggie Bullet (built to slice versus spiralizer and shred) one by one and hit the power button as you push each into the machine. I was done chopping all my veggies in less than three minutes.

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3. Add olive oil for the soup to a pan on the stove and then add all your onions. Cook for a few minutes, stirring occasionally and then add the butter. You will cook these for just less than 10 minutes to get a good caramelization on them. Make sure you are occasionally stirring so that they don’t burn.

4. While the onions are caramelizing, add your parsley and olive oil to the blender and blend thoroughly. Remove and season with salt. Set aside for at least 30 minutes.

Hey Mom, you'll enjoy these too!

5. Add your potatoes and carrots. Cook everything together for about 15 minutes until it starts to soften.

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6. Add your vegetables to the blender with 1 cup of the vegetable stock and 1 cup of the chicken stock. If you can’t fit it all in at once, break it up into two batches. Just make sure you break your liquids up too.

7. Once everything is well-blended add the soup mixture to a large pot or Dutch oven. Add your additional vegetable and chicken stock. Mix thoroughly.

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8. Add your cream and mix thoroughly again.

9. Season to taste with salt and pepper and simmer for at least 30 minutes. If you can give it a full hour that would be great, but 30 minutes will do.

Apart from the simmering, you can actually make this fairly quickly especially if you have the Veggie Bullet and don’t have to spend the time chopping all the ingredients.

My husband and I ate this on Saturday night with some salmon for dinner He loved it and went in for seconds. I was a little nervous because he isn’t a soup person, but he loved the rich flavor of the carrots with the caramelized onions. It doesn’t taste like you’re just eating hot carrots. It has a flavor all its own that is warm, comforting and filling.

Happy birthday, Grandma Char.

Happy eating, friends.

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I can’t wait to try making a creamless potato soup next!  The Veggie Bullet is available at www.NutriLiving.com, Walmart, Bed Bath & Beyond, Kohl’s and Target.


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Everyday Mom Rachel
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