CARROTšŸ„•Soup šŸ„£ :
CARROTšŸ„•Soup šŸ„£ :

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, carrotšŸ„•soup šŸ„£ :. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

CARROTšŸ„•Soup šŸ„£ : is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. CARROTšŸ„•Soup šŸ„£ : is something which I have loved my entire life. They’re nice and they look wonderful.

A twist on the traditional ginger carrot soup made in the slow cooker - plus, it's vegan! The whole house will smell amazing! Serve with a dash of coconut milk or a tablespoon of coconut yogurt. Adding a can of beans boosts the fiber and makes this soup extra filling.

To begin with this particular recipe, we have to prepare a few ingredients. You can have carrotšŸ„•soup šŸ„£ : using 9 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make CARROTšŸ„•Soup šŸ„£ ::
  1. Make ready 8 carrots peeled and chopped
  2. Get 2 shallots sliced
  3. Take 1 white onion diced
  4. Get 1/2 tsp salt or to taste
  5. Make ready 8 cloves garlic sliced
  6. Get 2 tsp Thai red curry paste
  7. Get 4 Tbsp butter
  8. Get 1 cup heavy cream
  9. Make ready 6 cups vegetable broth (can use vegetable stock cubes)

Taste of Home has the best carrot soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. The key to carrot soup is, unsurprisingly, the carrots.

Instructions to make CARROTšŸ„•Soup šŸ„£ ::
  1. In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 minutes. Season with a little salt. Add in the garlic and red curry paste and saute for just another minute or two to allow the flavors to be released.
  2. Add in the carrots and vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. - Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. serve with bread.

Add the broth, carrots and potatoes; bring to a boil. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the smaller carrots with the stems still on. I find the bulk bags of de-stemmed carrots are less sweet. Ultimately, though, you can use any carrotā€”even purple or white onesā€”and I won't yell at you.

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