Creamy Carrot Soup
Description
Though soups are associated with winter, I could still enjoy a bowl of soup even in the heat of summer
Ingredients
- 500 g. / 1 lb. 2 oz. carrots peeled and sliced
- 1 large onion finely chopped
- 4 tablespoons canola oil
- 41/2 cups water
- 1 chicken bouillon
- 1/3 cup heavy cream
- 1 small potato peeled and diced
- Salt to taste
- ½ teaspoon ginger powder
- 8 curry leaves
- ¼ teaspoon freshly grated black pepper
- 1/8 teaspoon saffron threads optional
Instructions
- Pour oil to a medium saucepan and set on medium heat, add the onion and cook until translucent.
- Add the potato, carrots, curry leaves and ginger powder, cook for 7 minutes, stirring frequently.
- Add the water and the chicken bouillon and season with salt, saffron threads (if used) and black pepper. Once the mixture boils, reduce heat to low, cover up and simmer for 25-30 minutes.
- Blend the mix with an electric blender to a smooth soup.
- Add the cream to the blended mix and cook on low heat for another 5 minutes. Enjoy!
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