Hearty Carrot Chowder
Ingredients
- 3 tbsp olive oil, extra virgin ⓘ
- 2 large onions, minced ⓘ
- 2 1/2 tsp salt ⓘ
- 1 tsp red pepper flakes ⓘ
- 2 tbsp granulated garlic ⓘ
- 1 tsp bay leaf, ground
- 1/2 tsp rosemary, ground ⓘ
- 1 tsp fennel seed ⓘ
- 8 large carrots, minced ⓘ
- 2 cup water ⓘ
- 10 large carrots, coined ⓘ
- 5 large potatoes, diced
- 5 large baby bello mushrooms, sliced
- 1 small handful flat parsley, chopped coarsely ⓘ
- 1 medium stalk celery, sliced at a bias ⓘ
- 16 oz half and half cream ⓘ
- 4 cup whole milk ⓘ
Instructions
- In an 8-quart stockpot, add about 3 tablespoons oil and heat on low.
- Add the onions, minced carrots, salt, pepper flakes, granulated garlic, bay, rosemary, fennel seed, stir and marry them together.
- Stir in the water, and as long as the onions are translucent and carrots cooked through, cool them a few minutes.
- Transfer the mixture to a big ol' blender, and puree.
- Transfer the puree back to the stockpot, and add in the coined carrots, potatoes, mushrooms, celery, and parsley, and heat on medium heat.
- Add the cream, stir to incorporate, and get back up to temp.
- Cup by cup, add the milk.
- Don't add a cup until the soup is back up to temp from the last cup.
- Stir in the cheese, add basil if you like, and add more salt and granulated garlic to taste.
Nutrition & Diet Analysis (per serving)
941
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).