Creamy Carrot Soup

Creamy Carrot Soup

October 5, 2016
Alice
Bountiful Bowls, Soup

Creamy Carrot Soup

Creamy Carrot Soup

Recipe By: Alice Morrow

Creamy Carrot Soup

Ingredients

2 T. butter
3 T. extra-virgin olive oil
1 large Vidalia onion, coarsely chopped
1 qt. vegetable broth
1 qt. water
2 lbs. carrots, sliced ⅓” thick
6 large green onions, thinly sliced
1 T. poppy seeds
½ heavy cream
½ c. milk
Salt and fresh black pepper

Instructions

In large pot, melt butter with 1 T. olive oil. Add onion and cook over low heat until softened.
Add broth and water with carrots. Bring to boil, then cover and reduce to simmer until carrots are tender, about 20-30 minutes.
In small saucepan, heat 2T. olive oil. Add green onions and poppy seeds, cook over moderately high heat, stirring until onions are soft.
Puree the carrot mixture with hand held immersion blender or puree in batches in food processor.
Stir in cream and milk and simmer over moderate heat, stirring. Season to taste.
When serving, garnish with green onions and poppy seeds.

Notes

*****Can be refrigerated and reheated gently.

Carrot Creamy featured Soup

Alice