Ingredients with Measurements:
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 4 ounces of cream cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
3. Add the chopped carrots to the pot and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes or until the carrots are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Add the cream cheese to the pot and blend the mixture until smooth using a blender or immersion blender.
8. Season the soup with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 13g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with vegetable oil or butter.
- Cream cheese can be substituted with sour cream or Greek yogurt.
Variations:
- Add a pinch of cumin or curry powder for a spicier version.
- Add a chopped apple or pear for a sweeter version.
- Add a handful of chopped fresh herbs such as parsley or cilantro for a more flavorful version.
Tips and tricks:
- Use a blender or immersion blender to get a smooth and creamy texture.
- Let the soup cool for a few minutes before blending to avoid hot liquid splashing out of the blender.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or Greek yogurt on top.
- Garnish with chopped fresh herbs or croutons.
Pairings:
- Serve with a slice of crusty bread or a grilled cheese sandwich.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until the carrots are tender and the soup is heated through before serving.
Food history:
- Carrot soup has been a popular dish in Europe since the Middle Ages.
Flavor profiles:
- Creamy, sweet, and savory.
Serving suggestions:
- Serve the soup as a starter or a light meal.
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