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Old 02-05-2012, 12:52 PM   #1
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Carrot Soup

Serves 6-8

This was the first soup recipe my mom gave me, when I moved out of my parents’ home. It’s a great simple recipe and really helpful for people who are new to making soups. The funny thing is, even if you are not too fond of carrots, you will love this. This soup is also a very easy way to getting children to enjoy their veggies

Ingredients

3 tbsp. butter

1 white onion, diced

3 cloves of garlic, finely chopped

1 Kg carrots, roughly chopped

2 tsp. clear honey

1.5 L vegetable stock

25g of curly leaf parsley, chopped

salt

black pepper, coarsely ground

Optional:

crème fraîche

Preparation

Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic. Once translucent add the roughly chopped carrots and honey. Toss the ingredients until all carrots are covered with honey, onion and garlic and cook for 5 mins.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan and season to taste with salt and coarsely ground pepper.

When ready to serve, bring back to a simmer and ladle into bowls. Add the fresh leaf parsley, it really complements the soup, and if you like a swirl of crème fraîche .

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Old 02-05-2012, 01:26 PM   #2
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That is a great recipe! Looks very adaptable to different squash varieties too!

Craig
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Old 02-05-2012, 02:25 PM   #3
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Thanks for sharing the recipe. I love carrot soup.
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Old 02-05-2012, 03:03 PM   #4
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Thanks for sharing the recipe. I love carrot soup.
My pleasure Steve
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Old 02-05-2012, 03:04 PM   #5
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Quote:
Originally Posted by CraigC View Post
That is a great recipe! Looks very adaptable to different squash varieties too!

Craig
Thanks Craig. I hope you will give it a go and report!
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Old 02-05-2012, 04:54 PM   #6
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Nice recipe, I am a big fan of carrot soup.

Try swapping out the garlic and onion then adding the zest and juice of an orange for a change of pace!
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Old 02-05-2012, 05:00 PM   #7
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Add about 6-8 tablespoons of cashew butter, adds a new dimension to the carrots.
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Old 02-05-2012, 05:19 PM   #8
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Isn't this soup on the sweet side?
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Old 02-05-2012, 07:20 PM   #9
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Isn't this soup on the sweet side?
It can be sweet or savory.

The best one I ever had was in Toronto many years ago. It tasted just like an orange creamsicle. I make it to use up leftover cooked carrots. I use my immersion blender to make cream of anything soup out of leftover vegetables. For me it is literally a free lunch!
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Old 02-05-2012, 08:44 PM   #10
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I like the recipe, but I'm not a big fan of honey. Is there a substitute, or would it be good just leaving it out?
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carrot, recipe, soup

Carrot Soup Serves 6-8 This was the first soup recipe my mom gave me, when I moved out of my parents’ home. It’s a great simple recipe and really helpful for people who are new to making soups. The funny thing is, even if you are not too fond of carrots, you will love this. This soup is also a very easy way to getting children to enjoy their veggies :yum: Ingredients 3 tbsp. butter 1 white onion, diced 3 cloves of garlic, finely chopped 1 Kg carrots, roughly chopped 2 tsp. clear honey 1.5 L vegetable stock 25g of curly leaf parsley, chopped salt black pepper, coarsely ground Optional: crème fraîche Preparation Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic. Once translucent add the roughly chopped carrots and honey. Toss the ingredients until all carrots are covered with honey, onion and garlic and cook for 5 mins. Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender. Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan and season to taste with salt and coarsely ground pepper. When ready to serve, bring back to a simmer and ladle into bowls. Add the fresh leaf parsley, it really complements the soup, and if you like a swirl of crème fraîche . 3 stars 1 reviews
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