This simple carrot soup will give you the chance to use the carrots you forgot long ago in your kitchen drawer.
Cooking time: 50 minutes
Servings: 8
Ingredients:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 stalk of celery, minced
- 2 garlic cloves, minced
- 1 teaspoon fresh chopped thyme or parsley
- 5 cups chopped carrots
- 2 cups of water
- 4 cups lightly salted chicken or vegetable stock (see notes)
- 1/2 cup cream mixed with milk
- 1 / 2 teaspoon salt
- Freshly ground pepper to taste
Preparation:
1. Melt the butter in a cauldron over medium heat. Add onions, celery, cook, stirring occasionally, until vegetables are tender, about 4-6 minutes. Add garlic, thyme (or parsley) and cook, stirring occasionally for 10 seconds.
2. Add the carrots to the pot. Pour in broth and water, bring to a boil over high heat. Then reduce heat and continue cooking until vegetables are very tender, about 25 minutes.
3. Transfer everything to a blender and puree (be careful when handling hot liquids). Add cream and milk, salt and pepper the soup.
Tips and Notes:
Tip: Cover the pot with a lid and store in the refrigerator for 4 days and in the freezer for up to 3 months.
Note: There is a chicken-flavored broth that does not contain it. Vegetarians can use it. It is often used in order to obtain a more intense flavor and aroma.
Nutritional value:
Per serving: 77 calories; 3 gr. firs; 4 mg cholesterol; 10 gr. carbohydrates; 0 gr. Sahara; 3 gr. squirrel; 3 gr. fiber; 484 mg sodium; 397 mg of potassium.
Vitamin A (269% DV)