Recipe of the Week: Carrot Soup, by C.S.


  • 1 small onion, chopped
  • 2/3 cup sliced celery
  • ¼ cup butter
  • Add: 4 cups chicken broth
  • 1/8 tsp. poultry seasoning
  • 1/8-1/4 tsp. nutmeg (according to taste—I use 1/8 tsp.)
  • 3 cups sliced or diced carrots
  • 1 large diced potato
  • 1 tsp. sugar
  • 1 cup of cream (optional) *do not add if you’re going to freeze this soup; wait to add cream until puree has been reheated and just before serving.


  1. In an 8-cup pot, combine butter, onion and celery and saute until tender.
  2. Add broth and remaining ingredients, except cream. Cook until all vegetables are tender and soft.
  3. Carefully transfer soup into a blender or food processor and whiz until smooth. (You will have to do this in batches.)
  4. Add salt and pepper to taste.
  5. Add the cream, if you wish and are serving immediately. Heat through (do not boil). Serve.

This is a nice thick soup that freezes well. For those who like a thinner soup, add more chicken broth.

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