Crema De Zanahoria Cream Of Carrot Soup Recipes

Steps:

• Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
• Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
• Saute the onion and garlic in a large pot until the onions are translucent.
• Once the onions have sauteed, transfer them to the blender and liquify.
• Season with salt and pepper to taste. Serve hot garnished with parsley.

Steps:

• Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
• Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
• Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.