I’m not sure where you live, but I am in Alberta and my thermometer says -34 at the moment! That is VERY cold! I don’t want to complain as we have had a very mild winter. BUT it is a tad on the cool side!!!
When it is that cold I feel like a pot of soup is required. My husband starts a fire and we can get cozy blankets and eat soup! I personally love cream soups but my husband is dairy free. If you make vegetable soups and blend them, it would be hard to tell that there is no dairy.
The night before we had roasted chicken and I made a stock. Then today I roasted some carrots and made a tasty soup. It got the thumbs up from the teens … so that is always a bonus! It actually was very easy, so I thought I would type up the recipe quickly and share it with you. Maybe you can make some to stay warm … especially if you are in Alberta!!!
By the way, if you don’t want to make homemade stock then just find a gluten free stock to use. Epicure has a gluten free chicken stock that I really like and it is gluten free. There are many reps around, you can check that out in your local community.
- 8 cups Homemade Chicken Stock homemade is best, if not I would use Epicure Chicken Stock as it is GF
- 2 pounds Carrots, peeled and cut into chunks
- 1/4 cup Onion, chopped
- 2 Garlic Cloves, minced
- 2 Potatoes, peeled and cut into chunks
- 1 tablespoon Olive Oil
- 1 teaspoon Basil, dried
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Place carrots on a baking sheet and drizzle with a bit of oil. Then put the carrots in a 400 F degree oven for 40 minutes. Stir once half way through baking.
- Heat oil in a stock pot and add garlic and onion. Cook for one minute. Stir often. Add the potato and cook for 3-4 minutes.
- Add broth to the stock pot and bring to a boil. Then turn the heat to low, place the lid on the stock pot and simmer.
- Add the basil, carrots, salt and pepper to the stock pot. Simmer for 15 to 20 minutes.
- Use a hand held emersion blender and blend the soup. It will look like creamed soup when you are done.