We have had a week of unseasonable warm temperatures here in Northeast Minnesota. This weekend was perfect for just about anything! Our family spent a lot of time outdoors enjoying the fall colors on the leaves and the opportunity to keep the windows open just a little while longer.
At the end of the work week I was gifted with 3 gallon-bags full of garden carrots, clean and washed! Early Saturday morning I gathered tomatoes from the garden and made a huge batch of Carrot-Tomato Soup, one of my cool-weather comfort foods.
I made my first batch of this soup years ago inspired by Amanda Soule's recipe on her blog. Since then I have made a batch each fall using what I have on hand and what I am able to harvest from my garden.
Typically the Carrot-Tomato Soup that I make is a combination of:
- Onions, garlic, and celery sauteed in garlic oil
- Carrots - boiled in chicken or vegetable stock until tender
- Oven roasted garden tomatoes & basil
When the carrots are tender and the tomatoes are roasted I combine all the ingredients in a blender in small batches until pureed.
I use my pressure canner to put up as many jars as I can. - If you choose to do this follow your canner's instruction manual. I processed mine for 75 minutes.
When I am ready to serve this soup, I usually just warm it up, add a little bit of whole milk and serve with some good cheese and bread, with individual family members seasoning it to their taste - maybe a little salt and pepper or a little bit of ginger.
I love having this soup on hand, for a quick weeknight supper.
I also love feeling that goes along with repetition of processes and experiences within the seasons from year to year. I am becoming a more seasoned mother. With each passing year I am filled with more and more gratitude for the blessings that abound in our family life.
I am grateful today for a bountiful backyard harvest, for good friends, a loving family, good health and happiness.
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What are you grateful for?