Carrot Mustard Soup

Author Notes

When I was young my mother used to make carrot soup for my sister and I year round and we loved it. During a recent trip at my local farmer’s market, one stand was carrying eye-catching orange carrots and the next one had beautiful, vibrant green mustard greens. This is how I got the idea to spice up my mother’s comfort food. I love how making soups allows you to melt flavors together and this one is particularly nice on a crisp fall evening to help warm you from the evening out. Just one note – because the mustard leaves are so strong and spicy I only put a little salt in during the cooking – about one teaspoon. If needed, you can always add more after the soup has been pureed. —CamsKitchen

Ingredients

• 
  10 cups
  
  chicken stock (or vegetable stock for vegetarian/vegan option);
  
  
• 
  1 bunch
  
  carrots, peeled and chopped in 3-4 pieces each;
  
  
• 
  1 bunch
  
  mustard greens, washed and cut in two;
  
  
• 
  2
  
  medium spanish onions, peeled and quartered;
  
  
• 
  3
  
  cloves garlic, peeled and halved;
  
  
• 
  2
  
  bay leaves;
  
  
• 
  1 tablespoon
  
  marjoram;
  
  

• 
  Sour cream (for garnish);
  
  

• 
  Salt;
  
  

• 
  fresh cracked pepper.