Carrot Soup

"Refer to recipe for variations."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat butter over medium heat. Add onions and sauté till soft light brown (about 5 mins).
  • Stir in wine and carrots and cook till wine evaporates (30 seconds).
  • Add the stock, salt, pepper and nutmeg to the pot. Bring to a boil, reduce the heat, cover and simmer until carrots are tender (20-25mins).
  • Puree the mixture in a blender adding milk until its smooth.
  • Return to clean pot to bring to a boil.
  • If too thick add some more milk / stock.
  • Warm over low heat after refrigeration.
  • Pureed Carrot with Ginger Soup: add 1 tbsp finely minced ginger to onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
  • Pureed Curried Carrot Soup: add 1 1/2 tsp of curry powder to the onions after they have sautéed for 4 minutes Proceed as directed, omitting nutmeg.
  • Pureed Carrot Soup with Orange: Follow recipe for normal carrot soup, using OIL instead of butter and adding 2 tsp of minced orange zest to the onions after they have sautéed for 4 minutes Proceed as directed, stirring in 2 tbsp of orange juice when adjusting seasoning.

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Reviews

  1. An unusual soup, but since I particularly like carrots, it was well worth trying! I made the Carrot & Orange version & enjoyed that combo! I added a bit more OJ, & the texture & consistency was just fine, & the recipe worth making again! [Tagged, made & reviewed for one of my adopted orphans in the current Pick-A-Chef]
     
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RECIPE SUBMITTED BY

I like to EAT! Too much, I'm afraid! Food & recipes that are traditional and old school are my favorites. There is so much conveniece food out there which I am greatful for, but sometimes its just really nice to make something up from scratch!
 
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