Carrot soup is super simple and tasty. It’s a nice break in the winter from the traditional soups and stews. Homesteaders rejoice also as this is an additional use for those carrots left from the fall harvest. As an appetizer carrot soup makes an excellent start to a steak dinner, chicken, or pork chops. Warm or cold it also makes a great lunch. Try it with a dollop of sour cream, yum! Enjoy!
3 C Chopped carrots
4 C Chicken broth
1 tsp lemon juice
Salt and pepper to taste.
Boil carrots in the broth. Allow to cool slightly and run through a blender until smooth. Return to pan and heat to temperature. Serve garnished with fresh chopped chives and bread.