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Creamy Carrot Soup
Created by: Howcan Team
Ingredients
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground cumin
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until softened.
- Add the chopped carrots, ground ginger, and ground cumin to the pot, and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
- Serve the creamy carrot soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.
Creamy Carrot Soup has a rich history dating back to the 18th century in France, where it was a popular dish among the aristocracy. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier elevated the soup to new heights, incorporating their own unique techniques and flavor profiles. Today, this velvety soup is enjoyed worldwide, with variations in different regions such as the Middle East, where it's infused with exotic spices like cumin and coriander. The best version of this dish can be found in classic French bistros, where chefs use the freshest carrots and a touch of cream to achieve the perfect balance of sweetness and richness. For a vegan alternative, coconut milk can be used to create a luscious, dairy-free version. Whether served hot or chilled, this vibrant orange soup is a delightful starter or a satisfying main course.
45 min
4
180 calories
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