Carrot-Sage Soup

Carrot-Sage Soup this is the prefect starter for your Thanksgiving feast. Warm and filling, but not too heavy. The contrast of the earthy sage with sweet carrots embody the flavors of fall. You can make it up to a week ahead of time, and add the cream when you’re going to serve it. I think this is one of my favorite soups. I love carrots, and this is a great way to get some vegetables into your kids. You could also make the same recipe using butternut, or another orange squash, or pumpkin, but I like the carrot version best.

If you like it hot, try it cold! 

Based on Carrot Soup from Soups, Chowders and Stews by Georgia Orcutt
Makes about two quarts

2 TBL Butter
1 Large Onion chopped
4-6 Leaves Fresh Sage chopped
2 TBL Flour
1 Quart Beef Stock or Mushroom stock
1 Lb Carrots, peeled and chopped
8 Oz. Heavy Cream
Salt and Pepper

Melt Butter over medium heat and add onions and sage
Sweat until onions are soft, but not brown
Add flour and stir until well incorporated
Add stock slowly, stirring until mixture is smooth
Add Carrots, and simmer covered for twenty minutes, or until carrots are tender
Puree and taste for seasoning
Stir in cream and let simmer for another five minutes
Can be served hot or cold

To make this as a cold soup, omit the cream, and serve with a dollop of sour cream.