carrot soup

By • February 27, 2011 • 1 Comments



Author Notes: This is really easy to prepare. If you want it to be lighter just substitute heavy cream with plain yogurt or milk.heirloom

Serves 4

  • 1 pound carrots
  • 2 scallions
  • 1/2 cup heavy cream
  • 1 teaspoon curry
  • thyme
  • 1 cup mixed sprouts
  • 3 1/2 cups vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  1. Peel carrots, slice them into 1/4" rounds. Heat a pot with olive oil, 2 minced scallions, thyme, and salt. Let cook for about 2 minutes and add carrots. Cook for about 5 minutes.
  2. Add the broth and cook covered for 45 minutes. Then puree it with a blender.
  3. Complete with cream and curry. Taste and adjust salt and curry.
  4. Serve in individual soup bowls garnished with a little sprouts.
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over 3 years ago Sagegreen

But we know how much better that cream will be! I like the sprout garnish idea, too.