Carrot soup


Ingredients 10
Servings 6
Time

Ingredients

  • 1
    onion, finely chopped
  • 25
    ml
    butter
  • 500
    g
    carrots, scraped and coarsely grated
  • 4
    medium-size potatoes, diced
  • 2
    Litres
    chicken stock
  • 5
    ml
    sugar
  • nutmeg
  • salt and pepper
  • 10
    ml
    butter
  • 10
    ml
    parsley, finely chopped
 

Method

 
Sauté the onion in butter until soft. Add the carrots, potatoes and stock. Bring to the boil, then reduce the heat and simmer until the vegetables are soft. Remove the vegetables and process in a food processor with 250 ml of the stock. Return to the saucepan, add the sugar and season to taste with nutmeg and salt and pepper. Add the butter and parsley and bring to the boil once more. Simmer for another five minutes and serve hot. Serves 6.
 

Read more on: soup
 

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