Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, carrot soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Purple Carrot Soup As beautiful as they are tasty, purple carrots make a delicious soup filled with antioxidants. This recipe adds a bit of fresh garlic and ginger to give the pureed soup a bit of zing. The vibrant color makes it a company-worthy starter. This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer.
Carrot soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Carrot soup is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook carrot soup using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Carrot soup:
- Make ready 4-5 carrots, well washed
- Take 1 tbsp cooking oil
- Take 1 onion
- Make ready 1 celery stalk
- Make ready 2-3 cups water/beef stock/vegetable stock/ chicken stock
- Take 2 tbsp coconut cream
- Prepare 1 tsp rosemary
- Get 1/2 tsp black pepper
- Prepare 2 cloves garlic
- Take leaves Coriander
- Get 1 pinch salt
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the smaller carrots with the stems still on. I find the bulk bags of de-stemmed carrots are less sweet.
Instructions to make Carrot soup:
- Gather and chop your ingredients
- Heat oil in a saucepan over medium heat. Add in onions and garlic. Allow to sautee
- Add in the carrot and celery. Allow to cook for about 5 min. Stirring occasionally.
- Add in the rosemary, black pepper and salt, cook for a minute.
- Add in the stock/ water and coconut cream, stir and allow to boil. Reduce heat and allow it to simmer for 25- 30 minutes.
- Add in the coriander leaves, turn of the heat and let it cool slightly.
- Place in a blender, and blend until smooth.
- Return to saucepan and reheat on low heat.
- Remove from heat, serve and enjoy.
If you can, try to get a few bundles of the smaller carrots with the stems still on. I find the bulk bags of de-stemmed carrots are less sweet. Ultimately, though, you can use any carrot—even purple or white ones—and I won't yell at you. This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it's a versatile soup to keep in your repertoire.
So that’s going to wrap it up for this special food carrot soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
