Creamy Carrot Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs carrots, cleaned and cut into chunks
• 3 1/2 cups chicken stock (broth)
• 1 large onion, cut into chunks
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons thyme leaves, stripped off stalks or 1/2 teaspoon dried thyme
• 1 tablespoon finely grated lemon rind
• 1/2 teaspoon ground cumin
• 3/4 cup cannellini beans, canned, drained
• 1 cup fresh cream
• salt
• 1/4 cup very finely chopped parsley
• 1/2 cup sour cream or 1/2 cup creme fraiche, as a topping

Recipe

• 1 in a large pot combine the carrots, stock, onion, sugar, cider vinegar, thyme, lemon rind and cumin, and bring to a boil.
• 2 reduce heat until soup simmers.
• 3 cover and simmer until carrots are tender -- about 15 minutes, but test with a long-handled fork.
• 4 in a blender or processor, pureé the soup in batches, adding some beans with each batch. pour the pureé into a large bowl as you work. pureé the soup until very smooth.
• 5 then pour the soup back into the pot, heat up, and add the cream, stirring. stir over low heat until heated through.
• 6 add the finely chopped parsley, stir in, and taste: it will need more salt as modern stock granules (if used) are not very salty.
• 7 serve in warmed soup bowls or mugs, and add a dollop of sour cream to each serving.