Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Carrot soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have carrot soup using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot soup:
- Get carrots, well washed
- Make ready cooking oil
- Take onion
- Prepare celery stalk
- Take water/beef stock/vegetable stock/ chicken stock
- Get coconut cream
- Take rosemary
- Get black pepper
- Prepare garlic
- Prepare Coriander
- Get 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 is going to wrap it up for this exceptional food carrot soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
