How To Make Alice Waters’ Carrot Soup Recipe
Velvety smooth soup made with fresh carrots and cream.
Serves:
Ingredients
- 1 lb. carrots, peeled and sliced
- 2 garlic cloves, minced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
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In a large pot, melt butter over medium heat.
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Add garlic and onions, sauté until onions are translucent.
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Add in carrots, stir well and let cook for a few minutes.
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Pour in chicken or vegetable broth and bring to boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.
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Puree soup mixture using an immersion blender until smooth.
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Stir in heavy cream and bring back to a boil.
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Adjust seasonings and serve hot.
Nutrition
- Calories : 296kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 80mg
- Sodium : 1059mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 5g
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