Carrot soup

Posted by adm On November - 26 - 2011

How to cook Carrot soup


  • 1 tablespoon olive oil
  • 1 scallion, halved longwise, thinly sliced
  • 6 carrots, raw, shredded
  • 4cm piece peppiness, raw, grated
  • 2 cups salt-reduced vegetable strain
  • 2 cups h2o
  • light sour bat, dill, and drink, to service

How to:

  • Heat oil in a large saucepan over medium rut. Add scallion, carrots and gingerroot. Make, uncovered, stirring occasionally, for 8 transactions, or until vegetables start to moderate.

  • Add stock and water to saucepan. Screening. Bring to the roil. Reduce heat to medium-low. Simmer, covered, for 20 proceedings, or until carrots are very bid.

  • Remove from rut. Set aside to cool slimly. Process or blend soup until still. Return to saucepan. Heat over medium-high heat until hot. Season with salt and peppercorn.

  • Ladle soup into bowls. Top with sour cream and dill. Serve with wassail.

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