I don’t even know where to start with this soup. Seriously. It’s creamy sweetness in a healthy warm package. It’s winter well-being and luxury rolled into one pleasant bowl. It’s a balance between natural sweetness from carrots and almost caramelized onions, and savory with herbs and garlic. It’s topped off with a velvety ranch whipped cream to add yet another layer of yumminess. It’s adapted from a recipe on delish.com that I found on Pinterest. I’ve made it 3 times to figure out the perfect blend of everything.
It starts with fresh from the garden carrots. Just kidding. While those would be fabulous, these are fresh from Trader Joes. 😉 Peel and chop, unless they’re organic (like these) and you can just scrub and chop.
Then dice a large onion and saute that in butter.
When the onions are beginning to caramelize, add the carrots in and let it go a bit more.
After about 5 minutes the carrots will start to soften. Add garlic and cook for another minute. Add some chicken broth or vegetable broth, a bay leaf and dried thyme and let it simmer until the carrots are mash-able. It took me almost 30 minutes.
Let it cool just enough to blend in a blender or use an immersion blender to puree it.
While it’s cooling you can make your whipped cream and store it in the fridge. Just add your homemade ranch dressing to some whipping cream and whip until soft peak stage. Don’t have a homemade ranch dressing mix? Here’s mine!
I think I posted where I get my recipe for ranch in yesterday’s post.
Return the soup to the pan and gently reheat. Then ladle into bowls and swirl in a dollop of the ranch whipped cream.