Creamy carrot soup

Creamy carrot soup

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Creamy carrot soup

The ingredient of Creamy carrot soup

  1. 1 tablespoon olive oil
  2. 1 big brown onion, halved, chopped
  3. five big (approximately 700g) carrots, peeled, chopped
  4. 375ml (1 half of cups) Massel hen fashion liquid stock
  5. four poppy seed bread rolls
  6. 25g decreased-fats dairy unfold (Devondale logo)
  7. 80ml (1/3 cup) thin cream
  8. 60ml (1/four cup) milk
  9. Salt & freshly floor black pepper
  10. Chopped sparkling chives, to garnish

The instruction how to make Creamy carrot soup

  1. Preheat oven to 200u00b0C. Heat the oil in a medium saucepan over excessive warmth. Add the onion and prepare dinner, stirring, for three-4 mins or till soft. Add carrots and inventory and bring to the boil. Reduce warmth to medium and simmer, uncovered, for 12-15 mins or until tender. Set apart for five mins to chill.
  2. Meanwhile, cut each bread roll into 4 slices (not all of the manner through) and butter with dairy unfold. Wrap in foil and place in preheated oven for five mins or till heated via.
  3. Place carrot combination, cream and milk in the jug of a blender and blend till clean. Return to the saucepan and stir over medium heat till warm. Taste and season with salt and pepper.
  4. Sprinkle soup with chives and serve with warm bread rolls.

Nutritions of Creamy carrot soup

fatContent: 374.035 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 10 grams protein
sodiumContent:

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