Sunday, 19 June 2016

Spiced Carrot Soup

www.soscuisine.com
4 servings
Preparation 10 min 
Cooking 25 min
100 calories per serving 

Ingredients

4carrots, cut into thin rounds400 g
1/2onions, finely chopped100 g
1 clovegarlic, finely chopped  
2 1/2 tspbutter, unsalted12 g
2 1/2 tspcurry powder 7 g
1 1/2 cupchicken broth375 mL
1 1/2 cupwater 375 mL
1/3 cupcream 15%85 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  

Before you start

mandolin will make slicing the vegetables easier.
blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the carrots: slice them into thin rounds, finely chop the onion and garlic.
  2. In a pot, sweat the onion and garlic in butter over medium heat for about 3-4 min. Add the carrots and sautéa few minutes. Add the curry and cook 1 min with stirring. Add salt and pepper. Pour in the broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 20 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

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