Creamy Carrot Soup With Scallions And Poppy Seeds

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 1 quart low sodium vegetable broth
• 1 quart water
• 2 lbs carrots, sliced 1/3 inch thick
• 6 large scallions, thinly sliced crosswise
• 2 teaspoons poppy seeds
• 1/2 cup heavy cream
• 1/2 cup milk
• salt
• fresh ground pepper

Recipe

• 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.