The ingredients that the New Covent Garden's Book of Soups has are:
- 25 grams(1oz) butter
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 550 grams(1 1/4 lb) carrots
- 450 grams(1 lb) of which are roughly chopped
- 110 grams(4 oz) of which are coarsely grated
- 1 liter(1 3/4 pint) vegetable stock
- a pinch of freshly grated nutmeg
- 1tablespoon chopped fresh coriander
- 150 mL(1/4 pint) single cream
- salt and freshly ground black pepper
The only other things you need are garnishes:
- 150 mL(1/4pint) yogurt
- 2 tablespoons chopped fresh coriander
I personally leave out the yogurt just because I like it better plain, but I know that some people do like it with yogurt. I also only put a little bit of coriander, a pinch or two of fresh chopped coriander on each bowl.
The preparation and cooking time comes to a total of 40 minutes, and this recipe will serve about six servings.
To start off, you melt the butter in a covered saucepan and cook the onion and garlic until they are soft, without coloring. Then you add the roughly chopped carrots, vegetable stock, and nutmeg. You cover the pan and bring it to a boil and let it simmer gently until the veggies are tender. let them cool for a bit and then puree them in a liquidizer (I use a vitimix blender) and then put the soup in a clean saucepan and stir in the grated carrots, coriander, and cream. Taste the soup to see if it needs any salt or pepper and then if you want to put yogurt in this is when you add it and the coriander on top.
This is one of my all time favorite soup recipes and I highly suggest that you try it.
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| Image Curtesy Of My French Country Home |
