Creamy Carrot Soup

Carrot soup is the perfect combination of fresh and hearty. Use a hand blender to puree the soup or puree in batches in a food processor or blender. Bacon is the secret ingredient. Reduce heat and simmer until the carrots are soft about 20 minutes. In a saucepan soften the onion in the butter over medium heat.

Ingredients

1. Heat butter in a Dutch oven over medium heat.
2. Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own.
3. Pour back into pan and heat soup until just warm then serve in bowls garnished with basil.
4. Add carrots potato onion celery chicken broth and ginger.
5. Add some curry powder with the garlic and ground spices.
6. Bring to a boil.
7. Spiced carrot lentil soup.

RELATED ARTICLE :
• milk banana smoothie
• orange cranberry scones recipe
• pork prime rib

Preparation And Explanation

1. Cover with a lid and reduce the heat to low and simmer for 20-25 minutes or until the carrots are very soft. Puree soup with an immersion blender or transfer to a blender that can process hot liquids and add the cream.
2. Simply wash peel and chop the vegetables. In a blender blend carrots and broth until smooth.
3. Use 1 teaspoon mild or up to 2 teaspoons somewhat spicy depending on your preferences. Transfer mixture to a large bowl.Then you can blend in batches in a standard blender and return it to your pot.
4. Taste the soup and season with sea salt and freshly cracked pepper to taste. Finish the soup.
5. Soups are such a go-to meal for our family especially this. If you dont have an immersion blender remove the soup from the heat and allow to cool until it isnt steaming hot.By Lisa Richardson Glendale California Recipe by Cooking Light March 2009.
6. Here is what you need to do to make this creamy carrot potato soup. When the carrots are tender use an immersion blender right in the pot to blend soup until smooth.

Lower to a simmer and cook covered for 25 mins until the. Hello FriendsIn this video i shared how to make restaurants style creamy soup using carrot and cheese cream which taste so delicious please do try this onc. Its ready in under half an hour or can be made in a slow cooker. Return soup to pot as pureed. Stir in the milk and cream.

Clocking in at just 351 calories for a big bowl Carrot Soup is creamy deliciousness thats full of nutrition. Add nutmeg salt and pepper to taste checking seasoning as you go. This 30-minute carrot pasta sauce uses carrots as a base for a creamy sauce and their bright green tops for a flavorful pesto for a healthier take on mac and cheese. In a Dutch oven saute onion in butter until tender. Firstly heat 1 tablespoon sunflower or olive oil in a large thick-bottomed pan.

Though this creamy carrot soup does. Cover and cook stirring occasionally until vegetables are tender. Its creamy delicious and flavored to perfection and your guests will be running back for seconds. Turn the stove off and blend the soup with an immersion blender or blender until creamy and smooth. Cook on low for 6-8 hours or high for 3-4 hours until carrots are tender the larger the pieces the longer it will take to cook.

Add ½ cup chopped onions and ½ teaspoon chopped garlic. Blend the soup until it is uniformly smooth and no pieces of. Pagination Load More. Add the carrots potatoes and broth. Tip in the carrots stock and thyme then season and bring to the boil.

Cook until carrots are very tender 20 minutes. Simmer the soup for 15 minutes or until the carrots have softened. In batches fill a blender halfway with mixture and puree until smooth. How to make Creamy Carrot Soup Cooking Aromatics and Carrots 1. Cook until carrots are very tender 20 minutes.

How to make Creamy Carrot Soup Cooking Aromatics and Carrots 1. Add ½ cup chopped onions and ½ teaspoon chopped garlic. Though this creamy carrot soup does. Clocking in at just 351 calories for a big bowl Carrot Soup is creamy deliciousness thats full of nutrition. Lower to a simmer and cook covered for 25 mins until the.

In batches fill a blender halfway with mixture and puree until smooth. After the soup has been pureed return to a low heat and add in the heavy cream. When the carrots are tender use an immersion blender right in the pot to blend soup until smooth. Here is what you need to do to make this creamy carrot potato soup. By Lisa Richardson Glendale California Recipe by Cooking Light March 2009.

Simmer the soup for 15 minutes or until the carrots have softened. If you dont have an immersion blender remove the soup from the heat and allow to cool until it isnt steaming hot. Soups are such a go-to meal for our family especially this. Finish the soup. Taste the soup and season with sea salt and freshly cracked pepper to taste.

Tip in the carrots stock and thyme then season and bring to the boil. Then you can blend in batches in a standard blender and return it to your pot. Transfer mixture to a large bowl. Use 1 teaspoon mild or up to 2 teaspoons somewhat spicy depending on your preferences. In a blender blend carrots and broth until smooth.

Add the carrots potatoes and broth. Simply wash peel and chop the vegetables. Puree soup with an immersion blender or transfer to a blender that can process hot liquids and add the cream. Cover with a lid and reduce the heat to low and simmer for 20-25 minutes or until the carrots are very soft. A delicious spicy blend packed full of iron and low in fat to boot.

Pagination Load More. A star rating of 46 out of 5. Spiced carrot lentil soup. Bring to a boil. Add some curry powder with the garlic and ground spices.

Blend the soup until it is uniformly smooth and no pieces of. Add carrots potato onion celery chicken broth and ginger. Pour back into pan and heat soup until just warm then serve in bowls garnished with basil. Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Heat butter in a Dutch oven over medium heat.

Cook on low for 6-8 hours or high for 3-4 hours until carrots are tender the larger the pieces the longer it will take to cook. Carrot soup is the perfect combination of fresh and hearty.