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Quick Cream Of Carrot Soup

Western.Chefs's picture
Ingredients
  Carrots 10
  Oil 3 Tablespoon
  Stock 7 Cup (112 tbs)
  Arrowroot 1 Tablespoon
  Milk powder 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Black pepper To Taste
  Black pepper salt To Taste
  Mineral salt To Taste
  Thyme 2 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Peel and chop the carrots into very small pieces.
2) In a pan, saute the carrot and thyme for 5 minutes.
3) Pour in the stock and cook until carrots are tender.
4) Season well, puree in a blender and place the pan over heat.
5) Combine the arrowroot, soy milk powder and water together.
6) Pour into the pan, stirring continuously and gently simmer for 30 minutes.
7) Sprinkle with the chopped parsley.

SERVING
8) Pour in the soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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