cream of carrot soup

was doing a 10-course vegetarian dinner for my niece’s birthday recently.

one of the dishes i prepared was a cream of carrot soup.

carrot coconut soup @ amsterdam

one of the best carrot soup i had was in amsterdam, a super tasty carrot coconut soup, on our way back after cycling the waterland route.

i am yet to try that. it is a bit adventurous with the coconut milk. i will try it one day before i serve it to my friends at dinner. 🙂

cream of carrot soup

i have done-

• cream of mushroom,
• cream of cauliflower &
• lobster bisque etc.

this was the very first time i did cream of carrot soup.

& it was excellent!^^

it was silky smooth & tasty, among the best soup i made.

cream of carrot soup

i added a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). i fried them in butter till soft, added 2-3 cups of vegetable stock for vegetarian (or chicken stock) & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.

when about to serve, i added 3 tablespoon thick cream, and i have some chopped basil from my garden.

c.h.e.f andy

Ingredients:

• 2 carrots cut to small pieces
• 1 stalk leek (or celery) chopped
• 1 yellow onion chopped
• 1 red pepper
• (i used some leftover spinach stems)
• 2-3 cups vegetable stock for vegetarian (or chicken stock)
• 3 tbsp heavy cream
• salt & pepper to taste
• basil chopped

Directions:

1. add a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). fry them in butter till soft, added 2-3 cups of vegetable stock for vegetarian (or chicken stock) & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.
2. when about to serve, add 3 tablespoon thick cream, and some chopped basil from my garden.