Total Time
35mins
Prep 20 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

  1. In a large pot combine the carrots, stock, onion, sugar, cider vinegar, thyme, lemon rind and cumin, and bring to a boil.
  2. Reduce heat until soup simmers.
  3. Cover and simmer until carrots are tender -- about 15 minutes, but test with a long-handled fork.
  4. 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.
  5. Then pour the soup back into the pot, heat up, and add the cream, stirring. Stir over low heat until heated through.
  6. Add the finely chopped parsley, stir in, and taste: it will need more salt as modern stock granules (if used) are not very salty.
  7. Serve in warmed soup bowls or mugs, and add a dollop of sour cream to each serving.

Reviews

(1)
Most Helpful

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)

KristinV June 26, 2011

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