Creamy Carrot Soup Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| 2 cups coarsely chopped onions | ||
| Garlic | 4 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 3 pounds carrots, peeled and coarsely chopped | ||
| Vegetable stock | 4 Cup (16 tbs) | |
| Ground pepper | 1/2 Teaspoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
1. In a large saucepan or flameproof casserole, melt the butter over moderately low heat. Add the onions, garlic and salt. Cook until the onions are soft and translucent but not browned, about 10 minutes.
2. Add the wine and continue to cook until the liquid has evaporated, about 5 minutes.
3. Add the carrots and enough Vegetable Stock to cover. Bring to a boil; reduce the heat to moderate and cook, uncovered, stirring frequently, until the carrots are soft, about 30 minutes.
4. Puree the soup in a blender or food processor. Return the puree to the saucepan and add enough additional stock to bring the soup to a desirable consistency.
5. Season with the pepper and additional salt to taste. Add the cream, if desired, heat through and divide the soup among individual bowls.
2. Add the wine and continue to cook until the liquid has evaporated, about 5 minutes.
3. Add the carrots and enough Vegetable Stock to cover. Bring to a boil; reduce the heat to moderate and cook, uncovered, stirring frequently, until the carrots are soft, about 30 minutes.
4. Puree the soup in a blender or food processor. Return the puree to the saucepan and add enough additional stock to bring the soup to a desirable consistency.
5. Season with the pepper and additional salt to taste. Add the cream, if desired, heat through and divide the soup among individual bowls.
Chef
