Fall recipes are the ones I enjoy making the most. They can often be made using fresh local vegetables and it’s not too hot to be standing over the stove. It is also the time of year that we get to make some of the family recipes that I have been enjoying for my entire life. I like to find new recipes to add to that collection, and Carnation® Evaporated Milk has some great recipes on their website.
Like many Canadians, I have been baking with Carnation Evaporated Milk for many years. My favourite dessert, pumpkin pie, is always made with Carnation Evaporated Milk, and many of the dessert squares that we share during the holidays also contain it. Carnation Evaporated Milk isn’t just for desserts though, it can also be used for cooking every day meals like this Creamy Carrot Ginger Soup.
- 2 tbsp [30mL] Crisco® Vegetable or Canola Oil
- 1 onion chopped
- 2 tbsp [30mL] chopped fresh ginger
- 1 clove garlic finely chopped
- 4 cups [1L] peeled sliced carrots (about 1 ½ lb/750g)
- 4 cups [1L] chicken stock vegetable stock or water
- 1 tsp [5mL] salt
- ¼ tsp [1mL] pepper
- ¾ cup [175mL] Carnation® Regular 2% or Fat Free Evaporated Milk
- 40 minutes
Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.
Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
Puree soup using a hand held immersion blender, blender or food processor.
Return to saucepan. Stir in Carnation Evaporated Milk.
Cook over low heat 5 minutes.
Taste and adjust salt and pepper to taste.
I chose to use the regular Carnation Evaporated Milk in my soup. It is very simple to use, just open the can and pour! It added a rich and creamy texture to the soup, and you can find the same rich and creamy flavour with the 2% and the Fat Free Evaporated Milk.
What creamy soups do you enjoy?