Cream of Carrot Soup

had a bunch of carrots and potatoes that needed getting rid of and i really couldn't think of any way to use them up. i didn't wanna cook any chinese style soups with them coz that means i'll hv to buy meat just for that. i decided on a cream of carrot soup and while googling aimlessly and striking off some of the carrot puree soups that needed crystallized ginger and curry powder, i came across this recipe by ju of thelittleteochew that didn't require any of those. having made cream-laden soups like clam chowder before, i very much prefer this kind that uses very little cream but is instead thickened naturally with potatoes. the soup is sweet, flavorful and satisfying!

i also made a batch of savory muffins to go with the soup. these bacon cheddar and chive muffins were from an old recipe that i posted when i started baking four years ago. these i feel, were even better than my first attempt coz even tho' i don't make any muffins these days, i must hv mastered the art of folding the batter somehow! with the use of double-acting baking powder, they turned out very light and fluffy fresh from the oven and when cooled, the texture is denser and resemble somewhat between a scone & english muffin. i thought i was being quite the joker to use chinese chives last time coz i didn't know what english chives were lol.

recipe source : thelittleteochew

ingredients (serves 4) :

2 tbsp butter

1 onion, peeled & finely chopped

1.5 pounds (abt 700g) carrots, peeled & sliced thinly

1 large potato, peeled & sliced thinly

1 clove garlic, crushed

4 cups chicken or vegetable stock

1/4 tsp pepper

1/4 cup whipping cream

salt, to taste

chopped chives for garnishing

directions :

1. in a large sturdy soup pot, melt the butter on medium heat. cook the onions, carrots, potato, and garlic in the butter for 5 minutes, stirring occasionally. add the chicken stock and pepper and bring the soup to a boil. turn the heat down so that the soup is just barely bubbling. cover the pot and cook the soup for 30 minutes.

2. remove the soup from the heat and puree using either a food processor or blender (i used an immersion hand blender).

3. stir in the whipping cream, salt & more pepper if needed and garnish with chopped chives before serving.