Cream of Carrot Soup

    Cream of Carrot Soup

    21saves
    45min


    75 people made this

    About this recipe: A vibrant and tasty soup made by simmering carrots with garlic, onion, chicken stock, milk, dill and chives. If you prefer a creamier soup, use cream instead of the milk. Perfect for cold winter nights.

    Ingredients
    Serves: 6 

    • 450g carrots, sliced
    • 2 teaspoons vegetable oil
    • 2 teaspoons finely chopped garlic
    • 1 onion, chopped
    • 850ml chicken stock
    • 175ml semi-skimmed milk
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh chives

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring a large saucepan of water to the boil. Add carrots and cook until just tender. Drain and return the carrots to the pan. Set aside.
    2. Heat oil in a frying pan over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavours.
    3. Puree the carrot mixture in a food processor or liquidiser, in small batches if necessary. Return to the saucepan and stir in the milk, dill and chives. Cook just until heated through and serve.

    Recently viewed

    Reviews (2)

    Royaash
    by
    0

    That's good! - 03 Jan 2014

    by
    0

    A very simple recipe but great for kids. I add a potato for substance. - 01 Sep 2013

    Write a review

    Click on stars to rate