Cream of Carrot Soup
Prep time: 5 minutes Cook time: 30 minutes
Yields 4 cups - double recipe if desired. Can prepare several days ahead.
Combine carrots, broth, thyme & garlic in large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Place carrot mixture in blender; process until smooth.
Place milk in pan. Gradually add flour, stirring until blended. Add pureed carrots, ground nutmeg & ginger; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in salt and cayenne pepper to taste.
Yields 4 cups - double recipe if desired. Can prepare several days ahead.
- 2 c. carrots, peeled & cut in large chunks
- 2 c. vegetable or chicken broth
- 1/2 tsp. fresh thyme (or 1/3 tsp. dried)
- 2 garlic cloves, minced
- 2 c. unsweetened cow's milk, almond milk, or milk of your choice
- 1 Tab. unbleached white or almond flour
- 1 tsp. freshly minced ginger
- Dash of ground nutmeg
- 1/2 tsp. salt
- Cayenne pepper to taste
Combine carrots, broth, thyme & garlic in large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Place carrot mixture in blender; process until smooth.
Place milk in pan. Gradually add flour, stirring until blended. Add pureed carrots, ground nutmeg & ginger; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in salt and cayenne pepper to taste.
