Farmer’S Soup - carrots

Method

• Note: I rarely actually measure things when I'm cooking, so if the amounts provided don't look right, by all means, adjust the heck out of them!
• Cut carrots, potatoes, and celery into inch long pieces. Quarter the onion and smash the garlic.
• Put in a large stock pot, along with chicken stock (I sometimes cheat and use bouillon cubes and water - tastes fine!).
• Simmer on medium for about 25 minutes, or until all veggies are tender and cooked through.
• Using a stick blender (or your regular blender), puree veggies and stock. Add in the milk (heavy cream if you're feeling naughty), salt and pepper to taste, and heat through.
• I usually throw in some hot pepper flakes with the simmering veggies, but beware: a little goes a long way! I've also been known to add butter to the soup - somehow it just feels too healthy without!
• This is a very basic recipe that can be easily adjusted. In the fall, I'm dying to throw in some squash. And maybe some bacon (what doesn't taste better with a little bacon???) It's good with a bit of zucchini in it, too. I use whatever I have on hand, so it truly is a "farmer's" soup!