Velvety Carrot Soup Recipe
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 pounds carrots, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- In a large saucepan or Dutch oven, melt butter over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add chopped carrots and broth to the pan. Increase heat to high and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until carrots are tender.
- Using an immersion blender or transferring the soup to a blender, blend the soup until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy!
Verdict:
This velvety carrot soup is the perfect comfort food on a cool day. The creamy texture pairs perfectly with the natural sweetness of the carrots, making it a hit with both kids and adults.
Serving Suggestions:
Garnish with chopped parsley or chives and serve with a slice of crusty bread or a side salad for a complete meal. This soup is also great as an appetizer for a dinner party or holiday gathering.
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