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Dans la lune

January 5, 2016

Carrot soup

carrot soup1

carrot soup2

carrot soup

Carrot soup

Print this recipe
Persons
5
Carrot soup

Ingredients

  • 500g carrots - peel and cut into about 1cm thick rounds
  • 1 tbsp vegetable oil
  • 400ml water
  • 100ml + 250ml milk
  • 1 chicken stock cube
  • 2 tbsp heavy cream

Instructions

  • 1. Heat the vegetable oil in a large soup pan over medium heat. Add carrots and cook, stirring occasionally for about 5 minutes.
  • 2. Add 400ml water, 100ml milk and 1 chicken stock cube and bring to a boil over high heat. Reduce the heat to medium-low and simmer with a lid until carrots are tender.
  • 3. Cool down the soup for about 30mins. Transfer the soup to a blender and process until creamy and smooth.
  • 4. Transfer the soup again to a large soup pan and pour 250ml milk and heavy cream into the soup and mix well.
  • 5. Season with salt and pepper to taste.
  • Serve hot
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