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Creamy Carrot Soup

Natural.Foodie's picture
Ingredients
  Unsalted butter 2 Tablespoon
  Coarsely chopped onions 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), minced
  Salt 1⁄2 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Carrots 3 Pound, peeled and coarsely chopped
  Vegetable stock 4 Cup (64 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

1. In a large saucepan or flameproof casserole, melt the butter over moderately low heat. Add the onions, garlic and salt. Cook until the onions are soft and translucent but not browned, about 10 minutes.
2. Add the wine and continue to cook until the liquid has evaporated, about 5 minutes.
3. Add the carrots and enough Vegetable Stock to cover. Bring to a boil; reduce the heat to moderate and cook, uncovered, stirring frequently, until the carrots are soft, about 30 minutes.
4. Puree the soup in a blender or food processor. Return the puree to the saucepan and add enough additional stock to bring the soup to a desirable consistency.
5. Add the cream, if desired, heat through and divide the soup among individual bowls.

Recipe Summary

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

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