Ingredients with Measurements:
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoons of butter
- 1 tablespoon of grated ginger
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the chopped carrots and grated ginger to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat and let the mixture 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. Using a blender or immersion blender, puree the mixture until smooth.
8. Return the pureed mixture to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Serve hot.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 290
Fat per serving: 23g
Carbohydrates per serving: 17g
Protein per serving: 4g
Substitutions for ingredients:
- You can substitute coconut milk for heavy cream to make this recipe dairy-free.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
Variations:
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Top with croutons or chopped herbs for added texture.
Tips and tricks:
- Be sure to let the mixture cool before blending to avoid any accidents.
- If the soup is too thick, you can add more broth or cream to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of cream or a sprinkle of chopped herbs on top.
Garnishes:
- Croutons
- Chopped herbs (such as parsley or chives)
- A drizzle of cream or olive oil
Pairings:
- Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thin, you can simmer it over low heat to reduce and thicken it.
Food safety advice:
- Be sure to cook the carrots thoroughly to avoid any foodborne illnesses.
Food history:
- Velouté is a classic French sauce made with a roux and a light stock.
Flavor profiles:
- This soup is creamy and slightly sweet with a hint of spice from the ginger.
Serving suggestions:
- Serve as a starter for a dinner party or as a light lunch.
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