One of the things that I love best about Autumn is decorating for it. There is something comforting in the warmth of fall colors as they are displayed around the house, along with the Havest Spice candle aromas in the air...mmmm
Tomorrow I will be pulling up the rest of the carrots that are still in the garden. For some reason carrots tend to be a bit sweeter if left in the ground after the first frosts.
Ok........we have had more than a few frosts here, so I am hoping that they are still good and if they are, we will be having one of my most favorite of all soups....Carrot soup.
Right now my knitting pictures look pretty much the same. The sweater is growing nicely and I am rounding the heel on my sock...but instead of showing you pictures of the WIP that look kind of the same, I thought I would share my favorite soup recipe with you.
Yep........I can almost envision the wrinkled up noses at the thought of "Carrot Soup", but I can assure you that it is YUMMY. I house some of the pickiest eaters in God's creation and they all LOVE it....promise :)
1 pound of carrots (peeled and chopped)
1/2 pound of peeled and chopped potatoes
1 onion (peeled)
3 cups of chicken stock (I use low sodium chicken broth)
1heaping tsp chili powder
1/2 tsp red pepper (I like it hot...so I add more to mine)
1 cup of milk (I use 1%) (pre-heat the milk in the microwave to warm it)
2 cups of cooked shredded chicken
1T lime juice
salt/pepper to taste
Put the carrots, potato, onion in a stock pot. Add the chicken stock and seasoning. Add enough water to fill the pan 3/4 full. Cook until the vegetables are soft.
Place the cooked vegetables and stock into a blender and puree (I do it in 2 batches). Place the puree back into the pan and heat to boiling. Add the chicken, lime juice, salt/pepper and warmed milk into the mixture and heat to almost boiling. (I always taste here to see if it needs more seasoning)
Serve with homemade grain bread and you have a hearty Autumn supper...yum!