Carrot soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 portions
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion sliced
- 1.5 pounds carrots cut into 1/4-inch rounds
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon grated ginger
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 3 tablespoons chopped fresh dill
Instructions
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Heat the oil in a large saucepan over medium-high heat. Then add in the chopped onions, the aim is to soften them up but not have them turn brown.
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Mix in the broth, carrots, ginger and the teaspoon of salt, add as much pepper as you would like.
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Bring the mixture to a boil, then reduce the heat and let it simmer until the carrots are soft. Let it cool down for 8 minutes.
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Proceed to use a blender and puree the soup until it is smooth. Then put it back on the stove to warm on a medium level.
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While heating the soup start whisking the cream until soft peaks form. Then proceed to fold the leftover salt and dill. When serving the fish add the dill cream in a clot in the center.
Recipe Notes
The original recipe can be found here
