I recently decided to re-vamp my carrot soup recipe to use up some schtuff that's been hanging around my fridge and freezer. I was really pleased with how it turned out, especially considering the limited pantry that was available (I hadn't been grocery shopping in a while).
I used baby carrots that I'd frozen for this, but I think the flavor would be brighter if they'd been fresh. Vegetarians can swap out the chicken stock for vegetable. This recipe made enough soup for about 4 servings which was perfect because eating the same soup for an entire week, every single meal, can get a tad boring.
What You Need:
2 large onions, chopped
1 Tb butter + 1 Tbs olive oil
1/2 bag baby carrots
2 cloves garlic, chopped
3/4 cups white wine
3 cups chicken stock
salt and pepper to taste
1 tsp dried sage
1 tsp oregano
What to Do:
Fry the onions in olive oil and butter until they are translucent (don't fry them till they're brown because they won't puree well). Add the carrots (frozen or fresh) and the rest of the ingredients and cook down over medium high heat for 40 minutes - or until the carrots are soft. Let this cool for about 20 minutes and then puree in a blender. I like my soup really smooth so I puree it for a while - you can add more stock if you want to thin it out, too. You might need to adjust the spices, but the wine gives this soup a great depth of flavor and the butter adds enough richness for you to make it seem like you spent hours making it ;)
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