The Cookbook Experiment: Aunt Lorraine's Carrot Soup

Hello all! What do you do when you have too many fresh veggies and are not in the mood for a salad? Don't let them rot! Make a soup! I turned to my trusty church cookbook to decide what direction my soup would take and came across another recipe submitted by the amazing Martha Lee Cash and her Aunt Lorraine! If you stroll through my previous posts you will find an amazing recipe for her lasagna. 

Aunt Lorraine's Carrot Soup

1 lb. carrots
3 medium potatoes
1 large onion
1 Tablespoon butter
1 1/2 cups chicken broth
Dash of salt and pepper
1 1/2 cups milk

In a soup pot, saute the chopped onion in 1 tablespoon of butter or low fat margarine.  Add 1 1/2 cups chicken broth.  Combine with the carrots and potatoes and cook until done about 15 minutes. Put in blender, blending to mush consistency. Return to pot and add a dash of salt and pepper and 1 1/2 cups milk. Store in refrigerator. When ready to serve, heat and garnish with dill (optional).

SO....once again I goofed it up like I did last night. I went a little off the rails as I wanted to use my Instant Pot. This is what I did since I had veggies to use up.

I used a 16 ounce bag of carrot chips and cut them into slices.
I set my Instant Pot on saute and put the onion and butter in to soften up. After the onions were softened I dumped in my carrots. I did not chop my potatoes very small since I was worried they would break down too far. Next I added the chicken broth.  I also had some stir fry vegetables that consisted of chopped fresh brussel sprouts, red onion and cauliflower.  I did not mush any of them in a blender.  Next, because I knew the Instant Pot needed to pressurize I added two more cups of water. I am just a novice with the Instant Pot so don't just do what I say. Read your manual and judge for yourself how much liquid you need with your food items. I set my Instant Pot on Soup/Broth and then fell asleep and took a nap! When I got up about an hour later the soup was done and it had self-released. All the veg was very tender. I did NOT add the dairy. Dairy does not really belong in the Instant Pot and honestly, I liked the lightness without the milk.

So I went pretty far off the recipe on this one. But it was the beginning and a good start. And it is a healthy lunch for all this coming week.