Carrot Soup In a Mug
This is the first soup I remember making. The original recipe came from my mom's friend Lynn Pady. Not only is it delicious, it's quick and easy, the kids like it and I always have the ingredients on hand.
- 1 tbsp (15 mL) butter
- 1 onion, chopped
- 1 lb (500 g) carrots, chopped (3 cups/750 mL)
- 3 cups (750 mL) low-sodium chicken stock
- 1 can (370 mL) evaporated milk
- Salt and pepper
- 1 tbsp (15 mL) chopped parsley, for garnish
In a large heavy soup pot, melt butter over medium heat. Add onion and cook, stirring frequently, until soft, about 3 minutes. Add carrots and cook another 5 minutes. Add chicken stock and bring to a boil. Cover, reduce heat and simmer until carrots are soft, about 20 minutes. Remove from heat. Using a hand blender, purée until very smooth. Stir in evaporated milk. Season to taste. Serve garnished with parsley.