Canal House Carrot Soup (v)

Ingredients

• 1 lb carrots, peeled and sliced
• 1 large russet potato, peeled and diced
• 1 yellow onion, peeled and chopped
• 6 C vegetable stock
• 4 tbs butter
• Salt and freshly ground black pepper
• Wide strips of peel from ½ lemon
• 2 bay leaves

Directions

1. Sauté Base: Melt butter in a large, heavy pot over medium heat. Add onion and cook 8-10 minutes until soft but not browned; season with salt and pepper.
2. Simmer Vegetables: Add carrot, potato, lemon peel, bay leaves, and 5 C chicken stock. Cover and cook 30-45 minutes, until vegetables are very soft.
3. Purée: Discard bay leaves. Purée soup in batches until very smooth, adding some of the remaining stock if needed to thin.
4. Season & Serve: Adjust salt and pepper. Serve hot or cold, garnished with sour cream and chopped scallions or chives if desired.

Chef's Notes

• This is a vegetarian recipe, and it becomes fully vegan if you replace the butter with a plant-based alternative.

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