Carrot Soup
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Carrot Soup

Ditch the can for an authentic taste that's easy to make.

Yield: Serves 6

Ingredients

2 tablespoons olive oil

2 pounds carrots, peeled, sliced

1 large onion, finely chopped

6 cloves garlic, peeled

5 whole cloves

4 cups canned vegetable broth or water

1 tablespoon fresh lemon juice

- Pinch of sugar

1/4 cup chilled whipping cream

- Chopped fresh parsley

- Salt and pepper, to taste

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic and cloves and sauté until onion is translucent for about 8 minutes. Add 3 1/2 cups broth. Cover and let simmer until carrots are very soft, stirring occasionally for about 30 minutes. Remove cloves from broth and discard. Puree soup in the blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.

Recipe can be prepared 1 day ahead. Cover and refrigerate. Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

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BeachMom
Star Rating

For years, I've made this recipe with the chicken stock left over from cooking a whole chicken in a pot with celery, carrots, leek, dill and bay leaf in the broth. I strain everything and keep the chicken for my enchiladas suizas and keep the broth frozen in freezer ziplocks so I can use it for soups and my beloved Risotto Ai Fungi (Risotto rice with Porcini Mushrooms, as I learned in the Toscana (Tuscany), Italy). The one difference mainly, is that I use cilantro (coriander) as the green herb within and topped with herein. I also use whole milk (to add to the soup before serving) or nonfat organic cream (without chemicals)for the topping. Sprinkle minced cilantro or larger sprigs atop before serving. Enjoy! Beach Mom

BEACHMOM

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BeachMom
Star Rating

For years, I've made this recipe with the chicken stock left over from cooking a whole chicken in a pot with celery, carrots, leek, dill and bay leaf in the broth. I strain everything and keep the chicken for my enchiladas suizas and keep the broth frozen in freezer ziplocks so I can use it for soups and my beloved Risotto Ai Fungi (Risotto rice with Porcini Mushrooms, as I learned in the Toscana (Tuscany), Italy). The one difference mainly, is that I use cilantro (coriander) as the green herb within and topped with herein. I also use whole milk (to add to the soup before serving) or nonfat organic cream (without chemicals)for the topping. Sprinkle minced cilantro or larger sprigs atop before serving. Enjoy! Beach Mom

BEACHMOM

READ MORE

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