Creamy Carrot soup, delicious and nutritious, now I only prepare it like this. This creamy carrot soup has a sensational flavor and this season it is very craving, the house will be flooded with its delicious aroma and no one will be able to resist trying it.
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Ingredients for Cream Carrot Soup (6 to 8 Servings):
500 gr of Carrots.
1/2 chopped onion.
1 Small Piece of Leek.
2 Garlic Cloves.
1/2 tsp of curry powder.
1 pinch of ground ginger.
1 Tbsp Oil + 1 Tbsp Butter (You can use just oil, I use light olive oil).
1 1/2 Cup of Chicken / Vegetable Stock or just Water (340 ml to 400 ml).
1 1/2 Cup to 1 3/4 Cup of Evaporated milk or Regular milk (1 Can or 340 to 400 ml).
30 gr of Cream Cheese (1 Tbsp, heaped).
30 gr of grated cheese for melt (1 to 2 Tbsp, Manchego, gouda or Chihuaha cheese).
Salt or vegetable stock powder to taste to season the creamy soup, I use a total of 1/2 tsp, no more, because the vegetable stock I made already had salt.
Tips and Recommendations:
1. As I mentioned in the video, the cream should have consistency between thick and light, although it will depend more on your taste, but a creamy soup must have body to enjoy it.
2. The curry powder and ginger is to your taste, you can skip it, but it gives a very rich flavor to the cream.
3. Add the amount of salt or vegetable stock powder to your liking, the amount will depend on how salty or not is your vegetable / chicken stock, if you use only water you will need to add more salt.
Episodes:
00:00 Intro.
00:22 Chopping the vegetables to use.
01:17 Cooking the carrots.
03:54 Boiling the carrots.
05:00 Blending the vegetables to create the cream.
06:22 Heating the cream before serving.
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