When friends and family have had surgery, my first response has been to make a carrot soup that is like a health tonic. To me, and seemingly to those for whom I’ve made it, it is the first meal that makes them feel better. I even have one friend, for whom I made this, that doesn’t like carrots and still craved a second bowl of this soup.
So, today, I made carrot soup. For me. I’m going to be having some surgery and will have a road to recovery that does not include cooking. I won’t be able to lift more than 5 lbs. for a while. And, I won’t be able to bend my back….so chopping and rolling and bending over to breath in the fragrance of a pot on the stove are all out.
But, I’ll be back and good as new as soon as I can be. Then, there will be menus galore and lots of conversation to report on from our dinner table.
Get Well Soon Carrot Soup
AKA Orange Velvet
1 large onion, sliced thinly
2 tbsp. butter
6 large carrots (about 1 ½ lbs.), peeled and cut into ½ inch slices
1 large russet potato, peeled and cut into ½ inch cubes
1 can low sodium chicken broth (or 2 cups homemade chicken broth)
Approx. 2 ½ cups Water
Pepper, salt, cayenne to taste
Saute onion in butter in a large saucepan over medium high heat until onion is starting to brown. Pour in the broth and heat until boiling. Add carrots and potatoes. Add water to cover the vegetables by about 1/4 inch. Stir and cover the pot. Turn down heat and simmer until all the vegetables are very tender – about 20 minutes.
Puree the soup, in batches, in a blender, until very smooth.
Add seasonings as desired.
Serves 4 generously.