Ingredients with Measurements:
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 4 cups of chicken or vegetable broth
- 1/2 cup of fresh cicely leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chopped carrots and sauté for another 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until the carrots are tender.
4. Add the chopped cicely leaves and let simmer for another 5 minutes.
5. Remove from heat and let cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 10g
Protein: 3g
Substitutions for ingredients:
- If cicely is not available, you can substitute it with parsley or cilantro.
Variations:
- For a creamier soup, you can add 1/2 cup of heavy cream or coconut milk.
- For a spicier soup, you can add 1/2 teaspoon of red pepper flakes.
Tips and tricks:
- To make the soup more flavorful, you can roast the carrots before adding them to the pot.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until smooth.
Storage instructions:
- Let the soup cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprig of cicely or parsley.
Garnishes:
- Fresh cicely leaves or parsley sprigs.
Pairings:
- This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup until the carrots are tender to ensure that it is safe to eat.
Food history:
- Cicely is an herb that has been used in cooking and medicine for centuries. It is native to Europe and Asia.
Flavor profiles:
- This soup has a sweet and earthy flavor with a hint of anise from the cicely.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a light lunch.
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