- 1 pound of carrots, peeled and sliced
- 2 cups of chicken stock
- 1 cup of half and half
- 1/8 tsp red cayenne pepper (optional)
This will make two average-sized bowls, or four small appetizer-sized bowls. Double or triple ingredients as needed to accommodate the amount of people you're serving.
Start with 1 pound of carrots. Peel and chop them.
Add the carrots and 2 cups of chicken stock to a small saucepan. Bring to a boil, then reduce to a simmer and cover. Allow the carrots to simmer in the stock until they are cooked and soft, about 20-30 minutes. They should break apart easily when poked with a fork.
Once the carrots are cooked and soft, strain them over a bowl. Catch the extra chicken stock in a bowl and set aside.
Now you need to mash or blend the carrots. I used my food processor with great success, but if you don't have one then you can try a blender, or even mash by hand with a potato masher. Try to get as many chunks out as possible for a smooth soup.
Basically baby food, right? Haha
Now transfer the mashed carrots back into the saucepan and pour the chicken stock that you set aside back in. Stir well and let simmer for about 10 minutes. Pour the half-and-half in and again stir well. Add the optional cayenne pepper now, if you want some spice. Continue stirring slowly until the soup is good and hot, then pour into bowls and serve!