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Winter Solstice Soup

Winter Solstice Soup

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Sara Mayes

Sara Mayes

A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
  2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
  3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SEAVU
20

SEAVU

10/13/2003

This may be the perfect soup. The ingredients are usually on hand, it's quick and easy to make, and it's got really great flavor. I have only two suggestions about making this soup: At least for the first time, resist the temptation to add other vegetables, especially greens, to the soup, because the golden color of this soup is really beautiful, and, leave some of the vegetables unpureed to add a little texture. Thank you, Sara, for maybe the best soup recipe I've ever had the pleasure to use!

CHEF DE BEBE
10

CHEF DE BEBE

10/13/2003

Fantastic!! But better than just that..it was just so SIMPLE! Have to say that it was at first a bit watery. My guess is my potatos were too small! But the fix was easy. Just added some instant potato flakes which thickened it up nicely. I also used my hand mixer instead of pureeing which still gave the soup a nice creamy base, but also had hearty chunks of veggies as well.

irener52
8

irener52

2/28/2005

Very good recipe. I used one sweet potato peeled and one white potato unpeeled, fresh parsley, skim milk and 1 can of chicken broth for some of the water. Next time, I will use less liquid in the cooking and add milk as I puree teh soup to get the consistency I want. Will definitely make again, good flavor.

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