Wednesday, November 9, 2011

Cream of Carrot and Tomato Soup

Oh my yumminess.  This recipe is so must try it. 
Cream of Carrot and Tomato Soup

A couple items to note:
*In the beginning, when you boil the carrots, use more water...put the carrots in the pot and add enough water to cover them completely.  If you only use 1/2 cup, you'll run out of water and burn the carrots!  When the carrots are finished, reserve 1/2 cup of the liquid to add to the soup later.
*Play with the red pepper content - it gives it a kick, so if you don't like your food too spicy, don't add the full amount.
*This may not be news to you, but half and half is half whipping cream and half milk.  I think on some level, I knew this...but I've sort of always used half and half / whipping cream interchangeably.  I am sure that for this recipe, you could also use just just may not be quite as thick/creamy as you'd like. 
*I cut this recipe in half for my family and it was just the right amount to have some leftovers for lunch the next day.  Ian and I shared some for lunch today.  ;-)
*Goes great with a large loaf of french bread - also goes great with Chicken and Three Cheese French Bread Pizza which I will be posting next...


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