Bolthouse Farms is sponsoring a series of easy, delicious recipes by me for KCET Food! Using the Bakersfield-based company's carrot juice, we've created a full-flavored vegetable soup that only takes about 30 minutes from chopping to simmering to getting it on the table. Check out Bolthouse's quick, 15-second Instagram video above (and click here to follow them!), and to get more fabulous recipes delivered straight to your inbox, sign up for our Food newsletter here!
Carrot Celeriac Soup
1 small yellow onion, diced
1 celery root, skinned and cut into ¼ inch dice
4 Tablespoons butter
1 -32 ounce bottle Bolthouse Farms Carrot Juice
1 generous teaspoon Herbs de Provence
1/2 cup dry white wine
In stockpot sauté onion and celery root in butter until they begin to soften, about 10 minutes.
Add carrot juice, wine and Herbs de Provence and simmer approximately 20 minutes until the vegetables are soft but not mushy. Salt and pepper to taste.
TrackBack URL: http://www.kcet.org/cgi-bin/mt/mt-tb.cgi/21169