Oh my yumminess. This recipe is so delicious...you 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 milk...it 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...