Anyways, there are a whole host of soups that are similar to this - creamy, slightly sweet, and with a warm spicy flavor. I also have a recipe for sweet potato soup that's along these lines (but it's a bit spicier), and am on the hunt for a pumpkin and/or squash soup.
- 6 cups chicken (or vegetable) broth
- 2lb carrots, peeled and chopped (you can get 2lb bags of carrots at the grocery store)
- 1 medium or half a large onion, chopped
- 3 stalks of celery, chopped
- 1 cup water
- 1/2 cup flour
- 1/2 tsp salt
- 3 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp brown sugar
- 2 cups light cream
- 1 cup milk
In a small bowl, combine water and flour until smooth, and add to the puree. Cook until thickened and reduce heat to simmer. Add remaining ingredients and simmer for 15 minutes. Ta-da!
- Since the mixture is going to be pureed, I'd suggest cutting the vegetables into small bits. It takes longer, but it's easier to puree.
- There are any number of ways to puree the mixture - in a blender, in a food processor, etc. I have a Braun hand blender (not this exact one, but something like this), and it does a fabulous job.
- By far, this is rather prep-intensive. You've got to peel 2lbs of carrots and chop them into itty bits, and then chop celery and onions into itty bits as well. It goes faster if you have help.
- Instead of light cream, you can use 2% or homogenized milk.