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Carrot Soup

Fat.Freedom's picture
Ingredients
  Carrots 8
  Salted butter 2 Teaspoon
  Olive oil 1 Tablespoon
  Finely chopped onion 3⁄4 Cup (12 tbs)
  Defatted chicken broth 4 Cup (64 tbs) (Homemade Or Canned)
  Long grain rice 2 Tablespoon
  Hot water 1 Cup (16 tbs)
  Sugar 2 Teaspoon
  White pepper To Taste
  Salt To Taste
  Skim milk 1⁄3 Cup (5.33 tbs)
  Butter buds 1 Tablespoon
Directions

MAKING
1. In a large heavy, preferably cast iron skillet, meat the butter and heat with oil over moderate heat.
2. Add the onions, and sauté them for about 5 minutes, until softened by not browned.
3. Tip in carrots, broth, and rice and stir to mix.
4. Cover pan and simmer gently for about 25 minutes, or until carrots tender.
5. Turn off heat and let mixture cool slightly.
6. Pour the mixture into a large food processor or liquidizer jar.
7. Blend into a smooth thick puree.
8. Return the puree to the pan, add the hot water to adjust the consistency of the soup.
9. Season soup with sugar, salt, and pepper to taste.
10. You can refrigerate the puree if made in advance or reheat if serving immediately.
11. Mix together the milk and butter granules.
12. Add the mixture to hot soup, and heat until piping hot.

SERVING
13. Ladle the hot soup into warm soup bowls or cups.
14. Serve plain or garnish with chopped parsley, chives or dill if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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