I already have a number of Carrot Soup recipes. And I LOVE them. They are some of my favorites.
There is the Moroccan Carrot Soup that my sister introduced me to....here.
And my newer favorite, Roasted Carrot Soup (you all know my obsession with roasted vegetables... ; ), that I found from Martha Stewart....here.
And now I have a new one to add into the rotation. Each of these soups has a very distinct flavor even though they all mostly have just carrots in them.
I had never tried Millet before. Have you? It looks like this:
And I buy it in the bulk section of my WinCo.
It cooks up completely soft and is blended up with the soup, so there are no chunks...but it gives a wonderful creamy flavor to the soup...almost a cheesy undertone. Seriously...you have to try it! It is delicious, plus just really good for you. We all know we should be getting a good variety of grains.
Here's what you need:
2 T butter
1 medium onion, chopped
2 lb. carrots, peeled and chopped
1/2 cup millet
3 cups broth
1/2 tsp salt
1 to 1 1/2 cups milk
1/4 cup sour cream
Bread (french bread or just regular sandwich bread)
Optional toppings: green onions and dill weed (I have never used either of these yet.)
Here's what you do...
Saute the onion in the butter until tender, about 10 minutes.
Add the carrots, millet, broth, and salt. Bring to a boil. Reduce to low and cook, COVERED, for 35 minutes. Blend in a blender (I have to do mine in batches) adding the milk to make your desired consistency. Return blended soup to the pot and stir in the sour cream. Warm up soup, if needed.
Now, the night that I made this and took my pictures, I had not a lick of bread in my house. I was all out. But it is SO YUMMY to make regular grilled cheese sandwiches--or just melt some cheese on top of French Bread slices--and cut them into croutons.
this is, sadly, the best picture I got of the soup... ; )
Ladle soup into bowls and top with your grilled cheese croutons. Add additional toppings, if desired, and ENJOY!! I love creamy soups that are mostly vegetables with just a hint of cream. I plan on making this one regularly throughout this fall and winter.