Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, carrot soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Carrot Soup is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Carrot Soup is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have carrot soup using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Carrot Soup:
- Prepare 3 medium size carrots chopped into cubes
- Prepare 1 tomato sliced
- Get 1/2 cup button mushrooms quartered
- Get 1 medium size capsicum sliced
- Prepare 1 medium size onion sliced
- Make ready 2-3 garlic cloves sliced
- Take 1/2 tsp cumin seeds
- Take 1 tsp red chilli pepper
- Take 1/2 tsp black pepper powder
- Prepare 3 cups vegetable stock
- Get 2 Tbsp olive oil
- Make ready 2 Tbsp butter
- Make ready as required For garnish - Chia seeds, Pumpkin seeds
Taste of Home has the best carrot soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. 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.
Instructions to make Carrot Soup:
- Wash and cut all vegetables.
- In a wok heat olive oil and add cumin seeds, chopped garlic and stir for 1 min. Add all vegetables and sauté until softened. Add red chilli pepper, black pepper powder, salt and stir.
- Add vegetable stock and cover to cook for 10 mins. Set aside to cool
- Add the cooked vegetables into the blender and blend smooth.
- Strain and set aside.
- In a wok heat olive and butter and add the blended soup. Stir for 1 min and set aside
- Plate and garnish with chia seeds and pumpkin seeds. Add Dill leaves too. Enjoy!
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 carrot—even purple or white ones—and I won't yell at you. Though this creamy carrot soup does have a wee bit more in it than just carrots, onion and garlic, they are mostly pantry essentials with the "other" things being optional.
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