Hot or Cold Carrot Soup
photo by wicked cook 46
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 small onion, peeled and quartered
- 1 tablespoon extra virgin olive oil
- 1 inch fresh ginger, peeled and sliced
- 1 (1 lb) bag baby carrots
- 1 (14 ounce) can chicken broth
- 1 tablespoon honey
- salt
directions
- Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
- Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
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Reviews
-
I totally messed this up : ) but it still turned out AWESOME. I forgot i buy baby carrots in a 1 KG bag which is just over 2 pounds. I didn't increase anything else since I was halfway through the puree stage when I realized the mistake and was wondering why it was os thick :rofl: I added about 3/4 cup of light cream making this so very creamy and tasty. So with goofing up and adding an ingredient I should probably not give stars but it was so good ( even if it was more like a mashed carrot BEFORE I added the cream it deserve them) Made for Newest Zaar tag Definite keeper
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