Though soups are associated with winter, I could still enjoy a bowl of soup even in the heat of summer! There are countless of vegetables that you can chuck into a smooth creamy soup! I think there is not a vegetable on earth that I have not made into a creamy soup – now that sounds like a bit of an exaggeration, right? O.K, but I definitely tested and made an enormous number of these soups and I truly love creamy vegetable soups of all kind.
Creamy Carrot Soup
Carrot soup makes a great first course or even a light dinner paired with a toasty sandwich. It is easy to make, fast and so tasty – a pure comfort in a bowl!
The ginger and curry leaves give the soup a comforting aroma and taste and the end result is something that is not only tasty, but really good for you! Carrots are a good source of beta-carotene and alpha- carotene which converts to vitamin A in your body (this helps maintain a healthy skin and can improve the health in your eyes) ! They are too rich in fibers !
Creamy Carrot Soup
Description
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!
