This soup is so good that I usually want to put it in a mug and drink it! We call it our slurping soup. It’s a simple recipe but so good. I grabbed it out of a children’s book, called Carrot Soup by John Segal.
We don’t own this book, just checked it out from the library. I’m the mom who checks out 20-30 books at a time. I see other moms telling their kids that they can pick 1 or 2 books and I look at my girls and say, “You can have a hundred books!”. And Squirmy looks at me with a big-eyed, raised-eyebrow smile like we’re doing something so naughty. That’s as bad as we get!
2 lbs carrots, shredded (Sometimes this doesn’t seem like enough so I add 1 or 2 or 10 more carrots! And use a food processor if you don’t want a sore arm – ouch.)
4-14 oz cans chicken broth (if you make your own broth, bless you)
2 stalks celery, chopped
1 lg onion, chopped
1/4 C butter
5 sprigs fresh dill, chopped (more or less, depending on how dilly you want it)
salt and pepper to taste
Saute onion and celery in butter until celery is getting soft. Add carrots and broth. Bring to boil. Reduce heat and simmer for about 30 minutes. Let cool and blend in batches. Add salt, pepper and dill. Slurp.
This carrot soup is delicious any time of year but it really needs fresh dill so whenever you can get that, MAKE this! While it is a simple recipe to follow, it can get a bit sloppy. I always make a mess and my kitchen is covered with bright orange splotches after all the shredding, pureeing and pouring of the beautiful carrots. I have a mound of dirty dishes from pouring from this pan to that, but with some fabulous soup to slurp up, I don’t even care.
Greg used to add Sriracha and would always offer it to Squirmy and Squeaky too. They still pay homage to Daddie by adding one drop of hot sauce to their soup.
And if you check this book out from our library, the orange splotches on the recipe page may or may not have been from me! I should probably buy my own copy.