Carrot Potato Garlic Soup.

Well, I guess that means Summer 2011 is really and truly in the books:  I pulled the rest of the carrots out of the community garden plot on Sunday.  Jack Frost has made his presence known on a few occasions over the past couple of weeks, and it was time to get the veggies out of harm’s way.  The falling leaves and the cooler temperatures have caused me to switch on my “soup mode” – it doesn’t help when you go to the supermarket and all of the covers of the food magazines feature brilliant photos of the latest twists on butternut squash soup (how many times can you remake a classic like that one, anyway?).  There’s nothing better than going out for a walk in all that autumnal splendour and then coming inside for a steaming hot bowl of vegetable soup.  Especially if you grew the veggies yourself.

Here’s what I did with my carrots:


2 cups scrubbed, trimmed, chopped fresh carrots

5 or 6 baby red potatoes, peeled, chopped

2 cloves fresh garlic, minced

1/4 – 1/2 tsp pureed gingerroot

1 – 2 tsp fresh minced thyme

pinch fresh dillweed

3 – 3 1/2 cups chicken stock

1 tbsp margarine or butter

1 tbsp extra virgin olive oil

freshly cracked pepper to taste

Heat butter and olive oil in a large soup pot; add carrots, potatoes, garlic and gingerroot.  Cook at medium temperature for 3 – 5 minutes, stirring frequently.  Add chicken stock, thyme, and dillweed.  Bring to a rapid boil, then lower heat and cover.  Simmer gently 20 minutes, stirring occasionally.  Carefully puree hot soup with a hand blender and add freshly cracked black pepper to taste.  Serves 2 (healthy portions).  Delightful with thick slices of homemade bread spread with fresh spiced apple butter….  🙂


How are you using the produce from your garden?  What are your favourite go-to autumn foods?



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