Cream of Carrot Soup
(2)
45 min
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.
dakota kelly
75 people made this
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
- 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.
- 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.
- 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.
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