Whole30 Day Day 11 Audrey’s Princess Diana Carrot Soup

Todays recipe comes from my friend, Audrey’s, blog, Lady Melady My Castle My Food.  Audrey’s blog is packed with recipes for what I call real people food.  I can go to her blog anytime of day and find a recipe for things I already have on hand and for the time I have to cook.  Her food is always tasty.  I have a pile of her recipes in my to adapt file and have already adapted many of my favorite Lady Melady recipes for one or two.

In addition to being a great cook and an awesome blogger, Audrey is an awesome person.  After talking back and forth on our blogs, we discovered that we live about an hour away from each other.  We decided we absolutely had to meet.   Once we did we discovered we had a lot more in common than a love of food and blogging.  It’s always fun when we get together.  It is also nice to have one friend who understands the cooking and blogging thing as most of my friends and family look at my cooking and blogging as that weird thing that Julie does.

Audrey’s Princess Diana carrot soup is one of my favorite soup recipes.  It is deceptively simple.   Just looking at the recipe you think it’s going to be bland and boring because there are no added spices and herbs beyond salt and pepper.  Then you taste it and realize simple doesn’t mean bland and boring.  It is an amazing soup.

Princess Diana Carrot Soup

• Difficulty: Easy
• Print

2 tablespoon olive oil or ghee (to make it Whole30 compliant)
1 medium onion; chopped
2 1/2 cup chicken broth (check ingredients to make sure it’s Whole30 compliant)
1 pound carrot; peeled, sliced
1 3/4 cup potato; peeled, diced
1 1/2 cup milk (I used coconut milk to make it Whole30 compliant)
salt and pepper; to taste

Peel and slice carrots about 1/2″ thick. Peel and dice potatoes in 1″ cubes.Saute onions in margarine in a kettle. Add broth, carrots, potatoes.Bring to a boil; simmer 10-15 minutes or until carrots tender.Puree half of mixture in blender with milk. Return to kettle and heat through, making sure it does not boil (milk will curdle). Season to taste.  Note:  I make this soup the day before it I want to eat it.  I don’t want to put hot soup into a blender.  It won’t end well.  Besides it tastes even better on the second day.