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Broccoli Carrot Soup

21st.Century.Chef's picture
Ingredients
  Broccoli stalks 4
  Butter 1 Teaspoon
  White leek 1
  Leek greens 1 , halved, rinsed (2 Inch In Length)
  Garlic 2 Clove (10 gm), peeled and minced
  Carrot 1 , peeled and cut into large dices
  Ginger root piece 1 Inch, peeled and chopped
  Canned vegetable broth 14 Ounce
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Star anise 1
  Dried red chili 1 Small
  Madras curry powder 1⁄2 Teaspoon
  Crushed anise seed 1⁄8 Teaspoon
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Cayenne pepper To Taste
Directions

GETTING READY
1) Bring out 1 inch pieces from the Broccoli stalks. Store 3 heads in a separate place. Form other heads, cut small pieces and set aside.

MAKING
2) In a saucepan, add butter to heat over medium heat.
3) Add leek, garlic, and carrot; cook to wilt.
4) Add broccoli stems and ginger. Cook for another 2 minutes.
5) Pour in broth and water into pan and bring mixture to a boil.
6) Reduce heat and bring the mixture to a simmer.
7) Fold in bay leaf, star anise, chili, curry and anise seed and simmer on low heat for 20 to 25 minutes or until all vegetables are tender.
8) Remove from heat and discard bay leaf, star anise and pepper pod.
9) Meanwhile, steam the florets to tender.
10) Remove from pan.
11) Pour the soup in a blender and puree coarsely.
12) Return the puree on heat and add cream to stir.
13) Season with salt and Cayenne, to taste.

SERVING
14) Use soup plates or bowls, to distribute the florets and spoon warm soup over them.
15) Serve the soup warm or cool.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
1

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