Pureed Carrot Soup

Carrot soup? When’s the last time you thought about making soup with rabbit food? Try this concoction and open your soup horizons. Get your blender ready for this orange themed culinary delight.

Ingredients:

1 cup (250 mL) carrots, chopped or shredded

1 cup (250 mL) potatoes, chopped

1/2 cup (125 mL) yellow onion

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) rice vinegar (or regular vinegar)

1 1/2 cups (360 mL) flour

2 cups (500 mL) whole milk

2 tablespoons (30 mL) butter, melted

1 1/2 cups (360 mL) vegetable broth

Cooking It:

In a large saucepan, bring 3 cups of water to a boil. Add the onion, carrots, and potato and cook for between 15 to 20 minutes. Cool for a few minutes. Carefully transfer the contents of the saucepan to a blender. Add the vinegar and salt and liquefy. In the same saucepan, mix the flour, milk, vegetable stock, and melted butter. Add the liquefied carrot mix and simmer on low heat for 10 minutes, stirring about once every two minutes. Garnish with fresh chopped parsley, fresh basil, or shredded cheese.