Hearty Carrot Soup

I made a big batch of carrot soup for the Thanksgiving dinner tomorrow. It is a creamy (minus too much heavy cream) and mildly spiced soup that does not come with a side of guilt! Spicy here is not ‘hot’ spicy rather I should say pumpkin spicy – just perfect for the holiday. You need: 1.5 pound bag of carrots, coarsely chopped 1 large potato, chopped into chunks, coarsely chopped 4-5 stalks of celery, chopped 1 medium onion, coarsely chopped 3-4 cloves of garlic 3 cups milk (can use skimmed as well) 6 cups chicken broth/water 1/4 cup whipping cream More >