Carrot Soup

Ingredients Carrot Soup:

4 cups sliced and peeled carrots
5 cups vegetable stock or chicken stock
2 tablespoon olive or vegetable oil
Salt and pepper to your taste
pinch of nutmeg
1 onion finely chopped
1 piece ginger peeled and chopped
½ cup orange juice – optional
sour cream – optional

In a sauce pan over medium heat brown the onions and the ginger (if you use ginger) and cook it for about 5 minutes. Using ginger will make the soup spicier. If you prefer a non spicy taste do not use ginger.

Add the carrots and the stock and bring it to boil. Reduce the heat, cover the pan and simmer for about 45 minutes.

Puree the soup with a food processor or a blender. Add the salt, pepper and nutmeg.

At the end add the orange juice if you prefer a sweat taste. This is optional.

The reason I do not recommend to boil the orange juice with the soup is to avoid the soup being too acid.

If you like a thin texture you can add more stock or water.

Serve the soup with a spoon of sour cream.

For more carrot soup click here.