carrotĀ soup

February 27, 2011
2 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

1 Review

Sagegreen February 27, 2011
But we know how much better that cream will be! I like the sprout garnish idea, too.