CATEGORIES |
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SUBSCRIBE RECIPES |
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Carrot Soup |
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| Course |
Soups |
| Cuisine |
Other |
| Dish Type |
Hot |
| Occasion |
Winter |
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| Category |
Soups |
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Method |
Broiled |
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Time |
30 min |
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Calories |
-- |
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Serves |
5 |
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Ingredients |
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Carrot Soup Recipe-500g firm young carrots -1.25 ltrs chicken stock -3 cloves garlic -155mls cream -salt and pepper -chopped parsley -nutmeg |
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Images |
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| How
to Prepare |
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Wash carrots, remove green ends, slice in 2 cm sections and bring to the boil in the chicken stock, simmer until soft when pierced - about 20 minutesCrush garlic, add to the soup, add 1 Table spoon sugar, puree soup or blend in electric blender.Return to clean saucepan, straining, bring to boil, remove a cup of hot soup and mix off the heat into the cream in a bowl, blend, return to saucepan, and bring to simmer.Tast for seasonings, garnish with chpped parsley and a pinch of nutmeg on each bowl, and a swirl of cream. Serve with french bread or croutons. |
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| Video |
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