Cream of Carrot Soup

Cream of Carrot Soup

Cream of carrot soupcream of carrot soup

 

 

 

4 tbsp butter
2 small onions finely chopped
2 medium potatoes diced
2 lbs carrots chopped
6 cups of vegetable stock
2 pinches of sugar
1 1/3 cups of half-and-half
Salt and pepper to taste‎

Melt butter in a large saucepan. Add onion, potato and carrots.

Cover and cook over low heat for 10 minutes.

Add stock and sugar. Bring to a boil, then simmer for 30 minutes. In a food processor, fitted with metal blade, process mixture to a puree.

Clean saucepan and return puree to the saucepan. Stir in half-and-half and season with salt and pepper.

When serving the soup, top it up with a dab of sour cream, bacon bits and scallions.

 

If you can, buy organic onions and carrots. I found the onions tastier and more firm, the carrots are sweeter.

I also like using homemade chicken stock. So easy to do after cooking a chicken.

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