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Home Canned Carrot Soup
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Carrots come in a variety of colors, such as orange, purple, white, yellow and red. These are often called Kaleidoscope carrots. While you may preserve carrots in a jar with ease, having ready-made carrot soup in a jar makes it easy to pop a lid, heat and eat.
For me, kaleidoscope carrots take me back every time. Their vibrant colors, white, purple, red, and yellow, amaze me and make me and bring back those memories. They make me want to run into the kitchen to create a work of art to share with everyone!
Use my simple and delicious home canned Carrot Soup recipe for a quick, healthy lunch or when needing a vitamin boost to overcome a cold or flu bug. Having this gorgeous soup on your pantry shelf is nothing short of a blessing!
Carrot Soup Canning Recipe
Makes approx. 7 quarts or 14 pints
Feel free to use vegetable broth instead of chicken stock if you are a vegetarian. Garnish with a dollop of sour cream and freshly chopped chives. Or serve with crumbled bacon and shaved Parmesan cheese.
- 10 pounds carrots, peeled and cut in half
- 2 large onions, quartered
- 5 celery stalks, cut in half
- 8 cups Chicken Stock (home canned or store-bought)
- 4 cups water
- 8 whole garlic cloves
- 2 teaspoons ground thyme
- 2 teaspoons coarse sea salt (optional)
- 1 teaspoon ground black pepper
- In a large stockpot, combine carrots, onions, celery, chicken stock, water, garlic cloves, thyme, salt and pepper. Bring to a boil over medium-high heat, stirring often to avoid scorching the vegetables on the bottom of the pot. Boil for 5 minutes, then reduce heat and simmer for 1 hour.
- Once the carrots are soft enough to break easily, puree the soup in the stockpot using and handheld stick immersion blender or work in batches and puree the soup in a blender or food processor and return the pureed soup back to the stockpot.
- Ladle hot pureed soup into hot jars and fill to 1-inch of headspace. Wipe jar rim with a wet washcloth dipped in vinegar. Place lid and ring on each jar and hand tighten.
- Process jars in a pressure canner at 10PSI or according to your elevation and canner type; 75 minutes for quarts and 60 minutes for pints.
Diane, The Canning Diva®
Photo credit: Jeff Hage, Green Frog Photo