Ingredients with Measurements:
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 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 minced garlic and cook until softened, about 5 minutes.
3. Add the chopped carrots and vegetable broth to the pot and bring to a boil.
4. Reduce heat and simmer until the carrots are tender, about 20 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the vegetables
- Boiling for the broth
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 25g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
Variations:
- Add a pinch of curry powder for a spicy kick.
- Top with croutons or chopped fresh herbs for added texture and flavor.
Tips and tricks:
- Use a high-powered blender or immersion blender for a smoother consistency.
- Adjust the amount of broth and cream to achieve desired thickness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of cream and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Chopped fresh herbs
- Drizzle of cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
- Sopocka Carrot Soup is a traditional Polish soup that originated in the seaside town of Sopot.
Flavor profiles:
- Creamy
- Sweet
- Savory
Serving suggestions:
- Serve as a starter or main course.
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Region: Polish