Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, carrots creamy soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger.
carrots creamy soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. carrots creamy soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook carrots creamy soup using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make carrots creamy soup:
- Make ready 5 large carrots washed peeled and cut roughly
- Take 5 medium potatoes wash peeled and cut roughly
- Get 1 large onion cut roughly
- Take 2 clove garlic
- Take 1 salt and pepper to taste
- Make ready 1 dry parsley and sour cream to garnish
- Prepare 2 chicken stock cubes
Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe. Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. The BEST way to eat carrots!! The humble carrot makes an amazing creamy carrot soup - but when you sneak bacon in, it makes it over-the-top delicious!.
Instructions to make carrots creamy soup:
- wash peel and cut all veggies
- place the in a medium sauce pan cover with water add the stock cubes and season to taste ,cook in medium heat about 40minutes until the veggies are cooked
- place everything on food processor and pure
- garnish with sour cream and parsley
This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. Add carrots, celery, leaves, onion and parsley. Season with bay leaf and cloves. Put in blender and reduce in puree.
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