Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, carrot soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.

Carrot Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Carrot Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook carrot soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Carrot Soup:

1. Prepare 850 g carrot peeled and chopped
2. Take 1/2 swede peeled and chopped
3. Get 4 small potatoes, peeled and chopped
4. Prepare 1 parsnip peeled and chopped
5. Take 3 small onions, peeled and chopped
6. Make ready 1 chicken stock cube
7. Prepare to taste Salt
8. Make ready to taste Ground black pepper
9. Get 1 l water maybe more if needed
10. Get 50 ml semi skimmed milk
11. Take Drizzle of Olive oil
12. Make ready Drizzle of Olive oil

In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Discover delicious and easy to prepare carrot soup recipes from the expert chefs at Food Network. The key to carrot soup is, unsurprisingly, the carrots.

Instructions to make Carrot Soup:

1. Add all the vegetables to the pan along with enough water to cover all the vegetables and. More water can be added along the way if needed.
2. Add the stock cube once the pan is boiling. Lower the heat and simmer for 20-30 minutes.
3. Blend all the vegetables until it becomes smooth and no longer lumpy.
4. Return to the heat and add the milk, a drizzle of olive oil and black pepper. Season with salt if needed.

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. The BEST way to eat carrots!! The humble carrot makes an amazing creamy carrot soup - but when you sneak bacon in, it makes it over-the-top delicious!.

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