You are here

Carrot Soup

Food.and.film's picture
Ingredients
  Carrots 1 1⁄2 Pound (10 Medium Sized)
  Garlic 2 Clove (10 gm), peeled
  Onion 1 Small
  Bell pepper 1⁄2 , seeded and deveined
  Chicken stock 3 Cup (48 tbs)
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Wash the carrots, but do not peel them.
Place in a large pot of salted water and bring to a boil over moderately high heat.
Reduce the heat to medium and cook until tender, 10 to 15 minutes.
Drain and rinse under cold water.
Coarsely chop.
In the bowl of a food processor, combine the carrots, garlic, onion, bell pepper, and 1 cup of the chicken stock.
Blend until smooth. (Depending on capacity of food processor, this may have to be done in two batches.)
In a soup pot or saucepan, melt the butter.
Add the carrot mixture, remaining chicken stock, and cream.
Over medium-high heat, bring to a boil.
Season to taste with salt and pepper.
Serve hot or cold with warm bread sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

Rate It

Your rating: None
4.21923
Average: 4.2 (13 votes)