CREAM OF CARROT SOUP WITH FRESH GINGER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 1h16m
Yield 4 servings, with plenty of lef
Number Of Ingredients 11
Steps:
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
- In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cherry Lagria
[email protected]This soup was a bit too bland for my taste. I think it could have used more salt and pepper, and maybe a bit of garlic.
Aziz Traidi
[email protected]I tried this recipe last night and it turned out great! The soup was creamy and flavorful, and the ginger added a nice spicy kick. I would recommend using fresh carrots for the best flavor.
Mashupo Mbewe
[email protected]This soup was a hit with my family! The kids loved the sweetness of the carrots and the adults appreciated the complexity of the spices. I will definitely be making this again.
Wethu Molungoa
[email protected]This carrot soup is a delightful symphony of flavors! The creaminess of the carrots is perfectly balanced by the warmth of the ginger and the subtle hint of cumin. The soup is so smooth and velvety, it almost feels like a luxurious dessert. I would d