carrot.soup

You know when you have the best of intentions to eat a whole bag of carrots, but then put them somewhere just far enough out of your eyeline that you forget about them and they all suddenly need to be used all quick-like….? Time to make soup.

Pull some of that badass homemade stock you have in the freezer and drop in a pot.

Dice and entire onion and one seeded jalapeño and dump in a pot. Peel and chop all of the carrots that you lovingly rediscovered and dump in as well.

Simmer, covered, until the carrots are soft and cooked through stirring as needed. Zip with your handy dandy immersion blender (or in an actual blender if that’s your style), throw in a generous dollop of sour cream (I’m an addict) and salt and pepper to taste.

Add more sour cream and garnish with green onions.

It is so super easy to make and is super delish. The jalapeño gives it just a tiny kick and loads of depth. Now, go ahead. Forget about some carrots. You’ll thank me later.

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