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Carrot Soup

chef.brandon's picture
Ingredients
  Butter 3 Tablespoon
  Onion 1 Small, chopped
  Carrots 4 Cup (64 tbs), sliced (About 6 Large Sized)
  Ground cumin/Ground ginger 1⁄2 Teaspoon
  Chicken stock 3 Cup (48 tbs)
  Milk/Light cream 1 Cup (16 tbs)
  Chopped parsley/Orange zest 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a saucepan cook onion and carrots in hot butter 5 minutes, stir in cumin, add chicken stock and simmer, covered, until carrots are tender, about 10 to 15 minutes.
2. In a blender blend the simmered carrots until smooth, return to saucepan and add salt and pepper.
3. Stir in milk or cream until desired thickness is reached and heat through without letting it to boil.

SERVING
4. Serve in heated bowls with a garnish of sprinkle of parsley or zest.

Recipe Summary

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

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