Creamy Carrot Soup Recipe - Cooking Index
Creamy Carrot Soup Recipe - Cooking Index
Serve this hot or cold. Pureed potatoes give this soup a creamy texture. Can be made ahead? Yes. The day before. Cover and refrigerate until serving or reheating. Can be frozen? Yes. Can be doubled and tripled? Yes. Good for leftovers? Will keep, covered and refrigerated, up to 1 week.
Courses: Soup| 6 | Carrots - peeled and sliced (large) | |
| 2 | Onions - peeled and diced (medium) | |
| 2 | Idaho potatoes - peeled and sliced (large) | |
| 4 cups | 948ml | Canned chicken broth |
| (or 4 cups water and 2 chicken or | ||
| Vegetable bouillon cubes) | ||
| 1 tablespoon | 15ml | Soy sauce |
| 1 | Tabasco sauce | |
| 1/3 cup | 53g / 1.9oz | Honey or brown sugar - firmly packed |
| 1/2 teaspoon | 2.5ml | Ginger root, (optional) - peeled, chopped fine |
| Salt - to taste | ||
| Black pepper - to taste | ||
| Yogurt or sour cream - for garnish |
Place the vegetables and the broth or the water and bouillon cubes in a large pot and bring the liquid to a gentle simmer. Cover and cook until the vegetables are very tender, about 30 minutes. Puree the vegetables and liquid in 2-cup batches in a food processor or blender until very smooth. Return soup to the pot. If a thinner consistency is desired, add a little milk.
Add the remaining ingredients and serve hot, or cool and chill to serve cold. Garnish each serving with a tablespoon of yogurt or sour cream. This recipe serves 6.
Source:
THE KITCHEN SURVIVAL GUIDE by Lora Brody (c) 1992 - William Morrow and Company, Inc., New York - 308 pages - $20.00 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
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