Creamy Carrot Soup

"This has been adapted from an old Bon Appetit recipe. It can be served hot or cold, preferably with crusty bread -- no butter needed. Quantities do not have to be strictly adhered to!"
 
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Ready In:
35mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • In a large pot combine the carrots, stock, onion, sugar, cider vinegar, thyme, lemon rind and cumin, and bring to a boil.
  • Reduce heat until soup simmers.
  • Cover and simmer until carrots are tender -- about 15 minutes, but test with a long-handled fork.
  • In a blender or processor, pureé the soup in batches, adding some beans with each batch. Pour the pureé into a large bowl as you work. Pureé the soup until very smooth.
  • Then pour the soup back into the pot, heat up, and add the cream, stirring. Stir over low heat until heated through.
  • Add the finely chopped parsley, stir in, and taste: it will need more salt as modern stock granules (if used) are not very salty.
  • Serve in warmed soup bowls or mugs, and add a dollop of sour cream to each serving.

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Reviews

  1. I made this recipe as a starter for a dinner party and had to make it the day before to make sure it would taste okay because I had to use soy cream to make it vegan. It was MAGNIFICENT! My guests raved about it and demanded the recipe! I teamed it with a cashew crema instead of sour cream. Made for ZWT 7 (The Hot Pink Ladies)
     
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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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