PURÉED CARROT SOUP

Puréed Carrot Soup. 🥕 We had a surplus of carrots and the idea of making soup came to mind. To be honest, I’ve been having cooking fatigue this week and wanted something easy to make. I sautéed the carrots in olive oil, coriander, cumin, salt, pep and a little cinnamon. Then added a quart of chicken stock I had in the freezer, brought the soup to a boil then simmered until the carrots were soft, the popped in my immersion blender. The end result a silky, flavorful soup!

INGREDIENTS

• 1lb Carrots

• 1tsp Cumin

• 1tsp Coriander

• 1/2 tsp Cinnamon

• Salt & Pep

• 1 Quart of Chicken Stock

PURÉED CARROT SOUP

Peel and dice the carrots. The size doesn’t really matter since we’re going to puree them. Heat up a large pot with olive oil, toss in the carrots and season with cumin, coriander, cinnamon, salt and pepper. Cook the carrots until they are a little soft but still firm. Then cover with a quart or two of chicken or vegetable stock. Bring to a boil then simmer for 30-45mins until the carrots are fork tender. Puree with an immersion blender until you reach a silky consistency.

*The less liquid you add to the carrots the thicker your soup will be