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Author Notes: When I was young my mother used to make carrot soup for my sister and I year round and we loved it. During a recent trip at my local farmer's market, one stand was carrying eye-catching orange carrots and the next one had beautiful, vibrant green mustard greens. This is how I got the idea to spice up my mother's comfort food. I love how making soups allows you to melt flavors together and this one is particularly nice on a crisp fall evening to help warm you from the evening out. Just one note - because the mustard leaves are so strong and spicy I only put a little salt in during the cooking - about one teaspoon. If needed, you can always add more after the soup has been pureed. —CamsKitchen
- 10 cups chicken stock (or vegetable stock for vegetarian/vegan option);
- 1 bunch carrots, peeled and chopped in 3-4 pieces each;
- 1 bunch mustard greens, washed and cut in two;
- 2 medium spanish onions, peeled and quartered;
- 3 cloves garlic, peeled and halved;
- 2 bay leaves;
- 1 tablespoon marjoram;
- Sour cream (for garnish);
- fresh cracked pepper.
- Place the stock, carrots, mustard greens, onion, garlic, bay leaves, and marjoram into large stock pot over high heat. Season with pepper and 1 teaspoon salt (see note above). Bring to a boil and reduce heat to medium-low. Let simmer for about 2 hours.
- Remove pot from heat. Let cool for at least fifteen minutes, then puree all in blender, working in batches. Add salt to taste if needed.
- Serve hot with dollop of sour cream.