Carrot Soup

Name: Carrot Soup
Yield: 2 to 4 servings
Cuisine: British
Ingredients: 2 Carrots; 1 Large Onion; 2 tablespoons Butter; 1 cup Soup Stock *Vegetable or Chicken; 1 cup Milk *1/4 cup of Cream can be added; Salt & White Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

This 'Carrot Soup' tastes absolutely fantastic. A few humble ingredients turn into such a wonderful soup, but ‘Carrot Soup’ seems not very popular at all in Australia. Have you ever tried ‘Carrot Soup’ before?

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 servings

2Carrots
1Large Onion
2 tablespoonsButter
1 cupSoup Stock *Vegetable or Chicken
1 cupMilk *1/4 cup of Cream can be added
Salt & White Pepper

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Steps

1

Slice Carrot and Onion. Heat Butter in a large sauce pan or a pot and cook vegetables over medium to low heat until Onion turned transparent and softened.
2

Add Soup Stock and bring to the boil. Cook over low heat until vegetables are tender.
3

Add Milk, then blend by a stick blender or mixer until smooth and silky.
4

Reheat gently. Season with Salt & White Pepper if desired. If you like cream, you can stir through about 1/4 cup.
5

You may wish to sprinkle some finely chopped parsley or drizzle some cream. I like just as it is.