ORGANIC CREAM OF CARROT SOUP
Today, I'm showing you how to make this ORGANIC CREAM OF CARROT SOUP !! Absolutely perfect for these chilly winter days we are having. So lets get started. You're going to need 4 cups of cubed carrots. About 6 to 7 carrots depending on their size. Rinse the carrots under delightful cool flowing fresh tap water. Slice them in half lengthwise. Lie them with the flat area down on a cutting board. You're gonna trim your carrots into even cubed parts. Uniform in length, so they can all cook evenly at the same time.
Next, you need 1 cup of whole milk. If you like you can replace the milk with the same amount of half-and-half. Also 1 cup of cubed onions and 2 Tablespoons of butter. The butter can be salted or unsalted depending on your taste. In addition you will need 1 bay leaf, 2 tablespoons of all purpose flour, 1/4 teaspoon of white pepper, 1/2 teaspoon of kosher salt, and 2 cups of vegetable broth. If you want to substitute this for chicken broth or water you are able. Just keep in mind that water will reduce the amount of flavor in your soup. Let me explain to you how we're gonna make this simple and easy ORGANIC CREAM OF CARROT SOUP.
In a 5-quart Saucepan or Dutch oven drop in the onions and carrots. Add the vegetable broth, water, or chicken broth, whichever one you decided on. Toss in your salt and your pepper. Then add simply a little more of your broth. Make sure your vegetables are covered with your liquid. Generate to a boil over medium-high heat. When your soup comes to a boil you're going to turn down the heat to medium-low. Almost forgot, add the bay leaf. Just stir it in with everything else. Put on a tight-fitting lid and cook it for 20 minutes. Use your timer. After 20 minutes, employing a fork, test the carrots. If your fork goes on in the carrot smoothly then this is the texture of tenderness you're looking for. Now the carrots are ready for their cooling down process. The bigger your wedges of carrots the longer they will take to reach this stage. Just a heads up when you're making this soup.
Move it to the back burner, and we're going to let it cool down for about 20 minutes. Once cooled move your soup into a blender. If you want to use a food processor, you may.Be sure to remove the bay leaf before you pour your mix into the blender. Be careful when you're working with sizzling liquids. Puree until smooth and all lumps disappear. It should take about one minute pureeing your carrots and onions with vegetable broth. You're looking for a nice thick consistency. Using the same saucepan you cooked your carrots and onions in. Begin to melt the butter over medium heat until the butter is melted. Next include the flour and use a whisk to blend it in with the butter. Whisk the flour into the butter until we no longer will have that raw flour taste. You don't want that in your soup. This should take about one minute of cooking.
After one minute pour in the milk all at once. Be sure you continue to whisk when adding the milk. Bring this to a boil stirring always. Now that it's boiling we're going to quickly add that carrot onion puree back in with our cream concoction here. Using the whisk you're going to stir until all ingredients are well mixed. Continue with heat until your soup comes up to a gentle boil. When you see that it's boiling you can turn off the heat. Continue to whisk. This is a great time to taste to see if it needs any more seasoning such as salt or pepper.
It's time for serving!! Now give it a little sprinkle of parsley just for appearance and flavor. If you like your soup a bit thinner you can add more of the broth or water that you used previously. Just remember that. I love the vegetable broth that I use in this ORGANIC CREAM OF CARROT SOUP !! Your broth can make all of the difference.
There you have it! An excellent way to warm someone during these chilly cold winter days. If you like this recipe please give me thumbs up, leave me a comment or a vote. Thanks a million for reading my post and I'll catch you lovely people later!!
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