Carrot Soup

Name: Carrot Soup
Total time: 1800 s
Yield: 4 Servings
Cuisine: American
Ingredients: 1 tbsp Crumbled Bay Leaf; 1 pat (1"sq, 1/3" high) Butter, Salted; 1 tbsp Salt; 1 tbsp Thyme, Fresh; 0.50 cup Slices Carrots, Cooked; 4 cup Slices Carrots, Cooked; 0.50 cup Diced Celery, Cooked; 1 tbsp Ginger Root; 1 tbsp Garlic; 0.50 cup Chopped Onions, Raw; 1 tbsp Crisco Pure Vegetable Oil; 1 tbsp Pepper, Black; 125 ml Half and Half Cream

Dhiny Noorch @cook_8231861

Jakarta, Indonesia

Carrot Soup

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Dhiny Noorch @cook_8231861

Ingredients

30 Minutes

4 Servings

1 tbspCrumbled Bay Leaf
1pat (1"sq, 1/3" high) Butter, Salted
1 tbspSalt
1 tbspThyme, Fresh
0.50 cupSlices Carrots, Cooked
4 cupSlices Carrots, Cooked
0.50 cupDiced Celery, Cooked
1 tbspGinger Root
1 tbspGarlic
0.50 cupChopped Onions, Raw
1 tbspCrisco Pure Vegetable Oil
1 tbspPepper, Black
125 mlHalf and Half Cream

Cooking Instructions

30 Minutes

1

Add butter and oil in a stockpot
2

Add mirepoix mix and saut for 3 minutes
3

Add the rest of the carrots and sweat for 5 minutes on low
4

Add stock and seasonings
5

Bring to a boil, reduce to a shimmer until carrots are fork tender
6

Pure soup until smooth
7

Add salt & pepper to taste
8

Stir in cream

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Dhiny Noorch @cook_8231861

on July 24, 2017 14:36

Jakarta, Indonesia

I'm 17 y.o and i love cooking nowadays 😄I'll send any recipe from my mom and i cooked it 😊Hope you liked my mom recipe🙏

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