Fall has set in and the golden-rust colors are taking over. I adore this time of year. Perusing the farmers markets exploring this years’ harvest is one of my favorite past times, well, that, and preparing the meals from my finds of the day.
This time of year I like to start transition my meal plan from the light, cool dishes of summer time to the hearty, warm-you-from-the-inside-out meals of winter. Home made soups and stews are made weekly, and served both as a meal for dinner and a side (paired with a great sandwich) with lunch. I am always looking for a new soup to add to my menu, and this week we tried the Creamy Ginger Carrot soup recipe we found on the Carnation® Evaporated Milk website.
It’s funny you know… how some things come full circle. My grandmother always had Carnation Evaporated Milk in her fridge and some back up in the cupboard. Not only did she use it in her tea (and only Carnation Evaporated Milk was good enough for her cuppa) but it was perfect for adding creaminess to pumpkin pies and brownies. Now things have come full circle and I find myself using Carnation Evaporated Milk in my own recipes. It’s easy and simple to use, plus it can be used for cooking every-day dishes. And in my own cuppa tea.
But, I digress.
The Creamy Ginger Carrot Soup was super yummy, and I will be making it again. It would pair wonderfully with a grilled Ham & Swiss sandwich, or Toasted Tomato and Cheddar!
So how did I make it? It was easy!
First off (as I do with any recipe I am making) I got all my ingredients together. I love a recipe that doesn’t take a lot of ingredients, and this falls perfectly into that category. Since it’s a soup, you need a base for flavor. Onions, garlic and ginger (along with a little oil) is a great way to get started. Sautee these together until tender…about 5 minutes.
Next, add your carrots. You’ll need about 4 cups of sliced or shredded carrots. Mix well. Add salt and pepper.
Add four cups of chicken stock, vegetable stock or water. I used chicken stock as I had it on hand, and it adds great flavor. Allow your stock and veggies to cook thoroughly…about 30 minutes. When the carrots are nice and tender, use an immersion blender to puree your soup until smooth.
At the very end, add Carnation Regular, 2% or Fat Free Evaporated milk to your soup. This will add a rich and creaminess that you just cannot find with stock alone. Again, allow your soup to simmer for 5 to 10 minutes…then serve.
It’ll be sure to warm you up on a cool day!
What are your favorite soups to make for your family in the colder months? Do you look for meals that “Stick to your ribs?” like I do? Creamy soups are a staple for me, and I hope that you enjoy them as well. Why not try this Creamy Carrot Ginger soup or another sure hit recipe found on the Carnation Evaporated Milk website?
Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp.