I love carrot soup! The orange colour is great and I have a fantastic recipe from my sister-in-law ( thanks Berni!). And it is a favourite soup to serve at Easter.
Cream of Carrot Soup
Melt 3 T of butter in a large saucepan over medium heat. Add 1 chopped onion and cook for 5 minutes until soft.
Add 8 carrots, sliced, 1 stalk of celery chopped, 1 T each of chopped parsley and dill. Cook for 5 minutes over medium heat.
Pour in 6 cups of chicken broth and bring to a boil. Reduce heat to low and cook covered for 30 minutes or until carrots are soft.
Puree and season with salt and pepper to taste.
(I often add food colouring to make this soup bright orange.The chopped herbs often turn the colour a very dull, murky shade of orange.)
I like to serve this soup as a casual appetizer in shot glasses. Just be sure to serve the soup warm, not hot, or the glass will be too hot to handle.
Add a sprig of dill as garnish and enjoy!