carrot soup

Our squash harvest wasn't overly abundant this year, so I've been missing the soup I regularly make in the winter with that vegetable. It came to mind last month that a friend mentioned how much she enjoyed carrot soup, which is similar in texture to squash soup. I looked up a recipe, which I now can't find the link to, but listed below is the basic recipe (it's easy to memorize).

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Since we have a large stash of tomatoes and carrots in the freezer, this has been a convenient lunch to prepare for me and the children.

Saute chopped onion in olive oil.

Add 2 C. crushed tomatoes with juice and 1 pound chopped carrots.

Cover with water or chicken broth and bring to a boil.

Simmer until carrots are tender.

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Pour mixture into blender and puree.

Add 1/2 C. of sour cream and blend. 

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Serve with salt & Parmesan cheese.

(It's common to add garlic and ginger to saute with the onion 

and add herbs to the finished soup, 

but I've been keeping it simple.)