Carrot Soup

While everyone has pumpkin on the brain ,I am thinking about carrots! The farmer's markets are overflowing with beautiful produce right now....everything from tomatoes to carrots. I purchased a bunch of carrots this past Sunday and had quite a few in my garden, so I decided it was time to make some soup. I made a large pot and then froze it so we will have a quick lunch or dinner option throughout the cooler months. Once the soup cools, it can be stored in mason jars, freezer bags or any other air tight container and frozen.When you need it, pull it out,heat it up and enjoy.

Ingredients:
1 large onion,chopped
2 cloves of garlic,chopped
4 lbs. of carrots,chopped (approx 1 inch pieces)
8 c. chicken stock
2 tsp. olive oil
2 tsp. chopped fresh rosemary
1 c. sour cream
salt & pepper to taste

     In a large stockpot, heat the oil over medium heat. Add the garlic and onion and saute until tender,approximately 5-7 minutes.Add carrots,stock and rosemary. Bring to a boil then lower to a simmer and cover. Let it simmer approximately 45 minutes to one hour.Remove from the heat when carrots are tender and set aside to cool.Add the sour cream and stir well. Puree the soup in a few batches using either a food processor or blender, until smooth. Season with salt and pepper to taste.

This soup can also be served on tasting vessels as shown in the picture above. It is a delicious addition to any meal or party.

The soup will be thick. You can thin it with a bit more stock when you plan to eat it. Divide the soup into freezer containers,seal well and freeze.