RCI-SP.002.0040.001
Carrot Cream Soup
This puréed soup is terrific. If you don't purée the mixture it also makes and excellent vegetarian soup stock.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- carrots1 lbspeeled
- onion1 unitchopped
- oil + 3 tbsp water1 tbsp
- 6 cups
- 1 unit
- 1 unit
- fresh parsley⅓ cupchopped finely
Method
1
Heat oil in a large pot over medium heat, then add chopped onion and sauté until softened and fragrant, about 3 minutes.
2
Add peeled carrots that have been cut into chunks to the pot and stir to coat with oil.
2 minutes
3
Pour 6 cups of water into the pot and bring to a boil over high heat.
2 minutes
4
Reduce heat to medium-low and simmer until carrots are very tender and easily pierced with a fork, about 15 minutes.
15 minutes
5
Remove pot from heat and allow soup to cool slightly, then carefully transfer in batches to a blender or food processor.
6
Blend until smooth and creamy, working in batches if necessary to avoid overflow.
7
Return blended soup to the pot and stir in the 3 tablespoons of water to achieve desired consistency.
8
Season with salt and pepper to taste, stirring well to distribute evenly.
9
Heat soup gently over medium heat without bringing to a boil, stirring occasionally, until warmed through.
10
Ladle into bowls and garnish generously with finely chopped fresh parsley before serving.