Skip to content

Cream of Carrot Soup

March 29, 2013

Hopping  in the Kitchen

While I was waiting for this soup to simmer I was doing a dance called The Hop in the kitchen while dancing to a funny gospel song.  Carrots, hopping and cream.  A perfect activity and starter for Good Friday.

This recipe was taken from Vegetarian Cooking (Coombe Books, 1993).

Cream of Carrot Soup

Ingredients:

1 large onion (chopped), 2 garlic cloves (chopped), 1 tbsp olive oil, 450g carrots (peeled and chopped), 1 tsp mixed herbs, 3 cups of stock, 140ml soured cream, salt and pepper.

Method:

1. Heat the oil in a large saucepan over a medium heat.
2. Fry the onion and garlic for 2 minutes.
3. Add the carrots, mixed herbs and stock.
4. Bring to the boil then let simmer for 30 minutes.
5. Cool a little and then liquidise.
6. Add the soured cream, season to taste and heat through before serving.

Advertisements

From → Soups, Starters

Leave a Comment

Thoughts/ Opinions/ Ideas - Share the love

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: