After a rainy Denver day yesterday, and a hazy start today, I thought I’d share one of my favorite recipes: carrot soup! I like this in part because it’s freaking delicious, and in part because BK (the boyfriend) sings “Carrot stew, carrot stew, it’s our favorite thing to do…” every time I make it. I must have missed that song as a child, but he loves it and it’s pretty entertaining to watch him geek out.

At any rate, here’s my recipe for a deeeelish carrot soup, and please excuse the awful photo:

1 onion, diced

1 head of garlic (give or take), finely minced

1.5 lbs of carrots, cut into small pieces

5-6 cups of chicken stock

1 cup of sour cream or greek yogurt

Salt and pepper to taste

Pour 5-6 cups of chicken stock into a large pot. Sautee diced onions and garlic in about 2 tbsp of butter until the onions are softened. Add onions and garlic mixture and chopped carrots into the pot with chicken stock and boil for about 15 minutes, or until carrots are softened. Using a handheld blender, blend all ingredients until smooth. Add sour cream to help thicken, and use salt and pepper to season to taste. The soup should turn out smooth and creamy.  Serve and enjoy!