I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).
Creamy Carrot Soup
2 tablespoons butter
3 stalks celery
1 bay leaf
3-1/2 cups organic vegetable broth (or organic chicken broth)
1 teaspoon sugar (or natural sweetener of your choice)
1/2 teaspoon salt
1/2 teaspoon turmeric
2-1/2 lbs. carrots, peeled and coarsely chopped
3 potatoes, peeled and diced
1- 1/2 cups milk
2 tablespoons vegetable or chicken broth
In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.
Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.
Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.
Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!
Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide. Toronto, ON: Robert Rose.