Recipes / Carrots

Carrot & Acorn Squash Soup

1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons thyme, or to taste
1 1/2 teaspoons dill, or to taste
1 teaspoon salt
3/4 teaspoon white pepper
1 acorn squash, baked
1 1/2 pounds carrots, grated
8 cups vegetable broth
1 7/8 quarts water
1/2 cup rolled oats

Sauté onion in olive oil in a large soup pot. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook until carrots are tender. Puree in blender or food processor.

Serves 4.

From www.recipesource.com courtesy Sacramento Natural Foods Co-op.

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