How to Make Carrot Soup
In a 6-quart pan, add the butter and onion to your carrots.. Stir in the stock, ginger, and any other desired add-ins now.. Reduce to a simmer until carrots are tender.
Steps
In a 6-quart pan, add the butter and onion to your carrots.
In a 6-quart pan, add the butter and onion to your carrots.
Stir in the stock, ginger, and any other desired add-ins now.
Stir in the stock, ginger, and any other desired add-ins now.
Reduce to a simmer until carrots are tender.
Reduce to a simmer until carrots are tender.
Pour the soup through a strainer, catching the solids and reserving the broth.
Pour the soup through a strainer, catching the solids and reserving the broth.
Add the solids and about a pint of the broth to a blender.
Add the solids and about a pint of the broth to a blender.
Return the soup and the remaining broth to the pan and add the cream, stirring c
Return the soup and the remaining broth to the pan and add the cream, stirring constantly.
Ladle into bowls for serving.
Ladle into bowls for serving.
Sauté the onions
Sauté the onions
Add the carrots to the saucepan.
Add the carrots to the saucepan.
Cover and cook on medium for 10 minutes, adding a little water if necessary.
Cover and cook on medium for 10 minutes, adding a little water if necessary.
Add the rice and water/stock to the vegetables.
Add the rice and water/stock to the vegetables.
Whizz with a hand blender or in a food processor.
Whizz with a hand blender or in a food processor.
Divide among serving bowls and top with herbs.
Divide among serving bowls and top with herbs.
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