Carrot Soup

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1/4 cup dry wine
• 1 1/2 lbs carrots, sliced thin lengthwise (about 8 medium carrots)
• 2 cups chicken stock
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 pinch nutmeg
• 1 1/4-1 1/2 cups milk

Recipe

• 1 heat butter over medium heat. add onions and sauté till soft light brown (about 5 mins).
• 2 stir in wine and carrots and cook till wine evaporates (30 seconds).
• 3 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).
• 4 puree the mixture in a blender adding milk until its smooth.
• 5 return to clean pot to bring to a boil.
• 6 if too thick add some more milk / stock.
• 7 warm over low heat after refrigeration.
• 8 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.
• 9 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.
• 10 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.