Carrot Soup July 26, 2016
A beautiful carrot soup packed with loads of flavor, perfect for those extra cold winter nights. Guaranteed to keep the whole family warm.
B-well canola oil
2 tablespoons butter
Juice from 1 orange or 1/2 a lemon
1 tablespoon garlic, minced
2 onions, peeled and chopped
6 cups chicken broth
900 grams of carrots, peeled and sliced
3 tablespoons freshly grated fresh ginger
1/2 teaspoon grated nutmeg
1/2 cup of whipping cream or coconut milk
Salt and white pepper
1. Over medium high heat add a dash if B-well canola oil, add garlic, ginger and onions and cook for about 5 minutes stirring often.
2. Add broth and carrots bring to a boil then reduce heat and simmer until carrots are tender when pierced about 10 to 15 minutes.
3. Remove from heat and transfer to a blender. Pulse the blender to start it and then blend until smooth. Return to the pan and add cream, stir over high heat until hot. Bring soup to a boil stirring often, add butter, salt and pepper, to taste. Adding the butter at the end will give the soup a nice “rich” finish.
If you do not have a blender you could simply grate all the ingredients, it might not be exactly as smooth but it should still come out great.