homemade carrot soup


Here’s a second installment of what’s shaping up to become a Valentine’s themed week – carrots cut in heart shapes. As you can see, I put these in some delicious chicken soup with 4-cheese tortellini. They’re super easy to do, but I practiced on quite a few carrots – the leftover carrot hearts will make their way into stir-fry or a salad!

To make these, peel a carrot, trim the ends, and cut in half. Using a very sharp knife, cut a notch lengthwise into each carrot piece. I then trimmed the sides to create the bottom point of the heart. A vegetable peeler shaped the sides of the carrot. All that was left to do was slice it into pieces.