Carrot SoupHeath’s Recipe for Delicious Carrot Soup

Ingredients:

  • Baby Carrots (use as many bags as necessary for the amount of soup you want to make – this is your base, plus the water to cover them)
  • 1T Olive Oil
  • 8 Large Mushrooms
  • Sea Salt and Ground Pepper
  • White Pepper
  • Chili Powder
  • Brown Sugar
  • Fresh crushed or powdered Ginger (fresh preferred)
  • Fresh Oregano leaves (5-6 stems)
  • Large container of Heavy Whipping Cream

Directions:

  1. In large deep pan cover the baby carrots with water, adding about 1/2″ more water on top. Add 1T olive oil. Add mushrooms (which will float on top).
  2. Bring to boil and simmer for 50-60 minutes or until baby carrots are tender to a spoon.
  3. Remove from heat. With an immersion blender, blend the mixture until completely smooth (about 5 minutes).
  4. Return to low heat and add seasoning items to taste, holding cream to the side. Blend again and taste until you achieve the right amount of spice. Make sure to only add the oregano leaves, not the stems.
  5. Remove from heat, let sit for 30-45 minutes.
  6. Before serving, add heavy cream then bring to a quick boil. Remove from heat and serve immediately.
  7. Product can be stored in a sealed container in the fridge for up to 3 days.

Enjoy!