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Post # 1
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Join Date: 03 Nov 2010
Location:  KuwaitPosts: 139 |
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Carrot Soup recipe |
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Serves: 8 Edit
Yields: 8 cups Total Time: 1 hr Ingredients U.S. Metric Conversion chart * 1 tablespoon(s) butter * 1 tablespoon(s) extra-virgin olive oil * 1 medium onion, chopped * 1 stalk(s) celery, chopped * 2 clove(s) garlic, chopped * 1 teaspoon(s) chopped fresh thyme or parsley * 5 cup(s) chopped carrots * 2 cup(s) water * 4 cup(s) reduced-sodium chicken broth, "no-chicken" broth (see Tips & Techniques), or vegetable broth * 1/2 cup(s) half-and-half (optional) * 1/2 teaspoon(s) salt * Freshly ground pepper to taste Directions 1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. 2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes. 3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt, and pepper. Exchanges: 1 vegetable, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (269% daily value).  |
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