Creamy carrot soup
The ingredient of Creamy carrot soup
- 1 tablespoon olive oil
- 1 big brown onion, halved, chopped
- five big (approximately 700g) carrots, peeled, chopped
- 375ml (1 half of cups) Massel hen fashion liquid stock
- four poppy seed bread rolls
- 25g decreased-fats dairy unfold (Devondale logo)
- 80ml (1/3 cup) thin cream
- 60ml (1/four cup) milk
- Salt & freshly floor black pepper
- Chopped sparkling chives, to garnish
The instruction how to make Creamy carrot soup
- 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.
- 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.
- 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.
- Sprinkle soup with chives and serve with warm bread rolls.
Nutritions of Creamy carrot soupfatContent: 374.035 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 42 grams carbohydrates
cholesterolContent: 10 grams protein