Carrot Soup
Ingredients
The soup
-
1
tbsp
olive oil
-
1
stalk
celery, diced
-
1
unit
onion, diced
-
1
unit
potato, diced
-
750
g
carrots, diced
-
2
cloves
garlic, minced
-
1
tbsp
fresh ginger, grated
-
2
tbsp
dried parsley
-
1
unit
bay leaf
-
to taste
salt
-
to taste
pepper
-
4
cups
chicken or vegetable stock
-
1
cup
buttermilk
Garnish
-
to taste
goat cheese, crumbled
-
to taste
roasted pecans, chopped
-
to taste
flat parsley, chopped
-
to taste
freshly grated nutmeg
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté celery, onion, and potato for about 5 minutes.
- Add carrots, garlic, ginger, parsley, bay leaf, salt, and pepper; cook for another 5-10 minutes until carrots begin to color.
- Pour in the stock, bring to a boil, then reduce heat and simmer for about 30 minutes until carrots are tender.
- Purée the soup using a hand-held mixer or food processor, remembering to remove the bay leaf.
- Stir in the buttermilk and reheat lightly if needed.
- Garnish with crumbled goat cheese, toasted pecans, and fresh parsley, then sprinkle with nutmeg.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
500mg
Cholesterol
10mg
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