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Carrot soup

Yields1 Serving

This is perfect hot or cold, winter or summer. You can even add a peeled and cored pear to the vegetables.

You can omit the fresh coriander if you do not like the taste.

I sometimes like to add fresh grated ginger.

 4 tbsp Unsalted butter
 1 Shallot peeled and minced
 1 ½ tsp Ground coriander (I like to crush the seeds, it adds texture)
 4 cups Chicken stock
 1 ½ lbs Carrots, peeled and sliced
 1 Large parsnip, peeled and sliced
 ½ cup Heavy cream (35%)
 1 ½ tbsp Chopped fresh coriander
 Fresh chive
 Salt and pepper to taste
1

Melt the butter in heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté for 2 minutes, stirring frequently.

2

Add stock, carrots and parsnip. Bring to a boil, reduce heat, and simmer, covered until vegetables are tender, 35 minutes.

3

Process the mixture in 2 cup batches in food processor until smooth.

4

Return mixture to the saucepan, add the cream, and heat through. Season to taste, then serve hot or cold, garnished with fresh coriander and fresh chives.

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