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Carrot Soup Creamy

Carrot Soup Creamy

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Carrot Soup Creamy

Carrot Soup Creamy

8 steps

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Description

This soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly weather.

CALORIES: 199.2

CategoryFoods

Total Time25 min

DifficultyEasy

Yields4 servings

CuisineContinental

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

Virgin olive oil 1 tablespoon extra
Sweet onion (CHOPPED) 1 ¾ cups
Carrots (cut into 1/2-inch) 2 big pieces
Fine sea salt 1 teaspoon
Freshly ground black pepper ½ teaspoon
Ground ginger 2 teaspoon
Water 2 cups
Chicken stock 1 cup
Heavy cream (divided) 2 tablespoons

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Heat oil in a large Dutch oven over medium heat.
Add onion and carrots to pan; cook 10 minutes, stirring frequently.
Stir in salt, pepper, and ginger.
Add 2 cups water and broth to pan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.
Pour puree mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan.
Cook over medium heat until thoroughly heated.

This recipe has no photos or videos attached!

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