Canning Carrot Soup
Ingredients
- 4 lbs carrots
peeled and sliced
- 2 bulbs fennel
sliced thin *see note, about 1 cup
- 1 Tbsp olive oil
- 6 cups vegetable stock
- 6 cups water*see note
or more stock
- salt and pepper to taste
Directions
- 1
Slice the fennel (or onion/celery), if using.
- 2
Saute the fennel in 1 Tbsp of olive oil until tender and translucent. (If using. You can also substitute celery or onion, but sautee them in this step as well.)
- 3
Peel and chop the carrots.
- 4
In a stock pot, add the water/stock, chopped carrots and sauteed vegetables. Bring to a boil and cook until tender, about 15-20 minutes. Turn off heat.
- 5
Puree the soup until smooth, using an immersion blender or regular blender. Be careful here, soup is hot.
- 6
Prepare the pressure canner at this point.
- 7
Return the pureed soup to the stock pot, and add salt and seasonings of your choice. Simmer for an additional 30 minutes, adjusting seasonings and adding boiling water if the soup gets too thick.
- 8
Ladle the soup into prepared jars, either pints or quarts, leaving 1 inch headspace.
- 9
Seal wth 2 part canning lids to finger tight.
- 10
Load the jars into your pre-heated pressure canner. Turn the stove up to high and vent steam for 10 minutes.
- 11
Seal the canner and bring it up to pressure. When at pressure (see notes below), start timer and process the jars for 40 minutes for pints and 50 minutes for quarts.
- 12
When the processing time is complete, turn off the heat and allow the canner to come to room temperature naturally.
- 13
When cool, remove the jars from the canner and check seals. Store any unsealed jars in the refrigerator for immediate use.
Canning Carrot Soup
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About this Recipe
Imagine the comfort of a wholesome, homemade soup ready in minutes, straight from your pantry shelf. This Canning Carrot Soup recipe offers exactly that – a simple way to capture garden-fresh flavors for busy days, providing a delicious, heat-and-eat option whenever you need it most.
This recipe shines by combining the natural sweetness of carrots with the subtle, aromatic notes of fennel. The beauty lies in its ability to transform everyday vegetables into a surprisingly sophisticated yet comforting soup, offering a convenient, shelf-stable meal that’s ready in mere moments.
You'll discover a smooth, vibrant soup, rich with the earthy sweetness of carrots and a gentle, aromatic lift from the fennel. Each spoonful delivers a comforting embrace, grounded by the savory vegetable stock. It's designed to be a straightforward, satisfying experience, perfect for those seeking simple, nourishing meals without the fuss of extensive fresh preparation. This soup promises pure, wholesome flavor, waiting patiently on your pantry shelf.
For those who enjoy customizing, the fennel adds a unique layer of flavor; however, if you prefer a simpler profile, you could certainly omit it. Alternatively, for a slightly different aromatic touch, consider adding a small amount of sliced leek with the carrots. You can also easily adjust the amount of salt and pepper to your personal taste before serving. If you're not strictly vegetarian, feel free to use chicken stock instead of vegetable stock for a different depth of flavor.
This versatile soup is perfect for a quick and nutritious lunch, a light and warming dinner, or as a soothing starter to any meal. Serve it simply in a bowl, perhaps alongside a crusty piece of bread for dipping, or a fresh side salad to complete your meal.