carrot soup

it's time for rich fall soups!  i was obsessed with pumpkin soup until an unfortunate morning sickness incident 5 years ago.  i STILL cannot eat any kind of heated pumpkin.  that's right...no pumpkin spice lattes, warm pumpkin pie, or my beloved pumpkin soup.  

when i saw this recipe on one of my favorite blogs, the bleubird blog, i knew i had to try it, and i'm in love. i've missed my warm, creamy soup to go with my grilled cheeses in the fall, and it's just as good to me as this favorite, and nice to have in the rotation.


8-10 unpeeled organic carrots, washed and sliced
1 large yellow onion, diced
2 cloves of garlic, minced
6 cups chicken broth
4 Tbsp. butter
1 1/2 tsp. marjoram
1 1/2 tsp. parsley
1 tsp. thyme
1 1/2 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup heavy cream

melt butter in large pot.  add onion, stirring occasionally until golden.  add carrots, chicken stock and spices. bring to a boil then reduce heat to low and and simmer for 45 minutes.  blend in small batches in a blender until smooth.  (for this step, don't completely seal the top of the blender.  just hold on top with a towel and blend OR use an immersion blender, if you have one.)  return to pot and add the heavy cream and stir until heated through.