Creamed carrots make for a delicious, sweet tasting soup. The saffron adds a nice twist. I tend to have this soup with a protein side of some sort, like a chicken salad. Otherwise, although it’s very tasty, I don’t find cream of vegetable soups in general to be filling enough. This soup’s cheerful orange colour is perfect for brightening up a dreary winter day.
- 1 medium onion, sliced*
- ¾ cup leeks, sliced*
- 4 cups carrots, thinly sliced*
- 4 cups chicken stock
- Pinch of saffron threads
- 6 Tbsp. sour cream
- 1/2 cup heavy cream
- Salt and pepper to taste
*I use the food processor’s slicing attachment to slice the leeks, carrots, and onions.
1. Melt butter in large pot.
2. Add leeks and onions and sauté until softened and starting to brown (approx. 15 minutes).
3. Add carrots and sauté for another 10 minutes until starting to soften. Add butter as necessary.
4. Add chicken stock and bring to a low simmer. Cook for 45 minutes.
5. Blend the soup in either a food processor, blender, or with a handheld immersion blender.
6. Transfer the soup back into the pot and heat up. Stir in saffron threads, sour cream, and heavy cream.
7. Salt and pepper to taste. Add water or more chicken stock to thin the soup if consistency is too thick for your liking.
Shared with Real Food Wednesdays.