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.
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