Recipe: Appetizing Carrot soup express

Carrot soup express. A balance of delicious plus nutritious foods that eludes most health conscious meals! A SPICY, warming dish that will brighten any winter's evening. Carrot soup PLUS peanut butter, chili garlic sauce and basil.

A minimal recipe, with few ingredients, the magic of the soup is in roasted carrots. Smooth & Creamy Carrot Soup I used Fat Free Buttermilk which I usually substitute in soups that Carrot Soup I found this the easiest directions to follow. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. You can cook Carrot soup express using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Carrot soup express

1. It's 300 g of - 500 g frozen baby carrots (depending on how thick you want the soup to be).
2. Prepare 1 of onion.
3. You need 2-3 of spring onions.
4. It's 1 of stock cube, either vegetable, chicken or beef (if you manage to have fresh stock, even better).
5. Prepare of long-grain white rice or hylopitakia (traditional Greek pasta) as much as you like.
6. Prepare 1 of little parsley.
7. You need of lemon juice.
8. You need 1 of egg (optionally).
9. You need of strained yogurt or ariani (yogurt drink).
10. You need of oil.

Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. The best puréed soups are rich and velvety-smooth (but stop short of verging into baby-food territory). To achieve that perfect consistency, cream or yogurt are often stirred in.

Carrot soup express step by step

1. Heat the oil and sauté the onion and the spring onions..
2. Add the carrots straight from the freezer as well as the rice. Add enough water as well as the stock..
3. Boil over strong heat for 5 minutes and then turn the heat down and leave it for an additional 10-15 minutes..
4. When it is almost ready, remove the carrots from the stock, place them in the blender and blend them. Then add them back into the stock. Meanwhile, if you like make some avgolemono (egg and lemon sauce) and add it to the stock as well..
5. Set it aside for a while to thicken and serve..
6. If you haven't added any avgolemono, use some lemon juice before you serve. Then add 2-3 tbsp strained yogurt or a little ariani. Season with pepper. Bon appétit!.

Free for commercial use No attribution required High quality images. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the I like to keep my carrot soup limited on ingredients to let the carrots shine, but if you want to jazz up this. I typically seek out "early" carrots with the bushy green tops still on. The leaves should be fresh and not wilted, and the carrots should have vibrant color.

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