Creamy Carrot Soup With Scallions and Poppy Seeds

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READY IN: 1hr
Recipe by Manami

Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. The carrot soup can be refrigerated overnight. Reheat gently. .Wine: Full-bodied, luscious California white: 2006 Terre Rouge Roussanne. From Perfecting Thanksgiving Dinner: Soup & Pairing of the Day - F&W Magazine, November 2009.

Ingredients Nutrition

Directions

  1. In a large pot, melt the butter in 1 tablespoon of the olive oil.
  2. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes.
  3. Add the broth and water along with the carrots and bring to a boil over high heat; cover and simmer over low heat until the carrots are tender, about 30 minutes.
  4. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil; add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
  5. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan.
  6. Stir in the cream and milk and simmer over moderate heat, stirring.
  7. Season the soup with salt and pepper and ladle into bowls.
  8. Garnish with the scallions and poppy seeds and serve.

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