Sunday, August 28, 2011

24 Carat Soup

How to make Carrat Soup

Everything that glitters is not gold or rather 24 carat gold but everything that tastes good has to be divine. Did you see those rocketing gold rates?? A few weeks ago the news was about double-dip recession .. ughhh and people are on the buying spree and they are buying Gold folks .. well well lets shake that thought of me and gold being together .. sigh!! But never mind this soup and its name both were a serious mood elevators .. I go high .. higher .. OK I' m back with you guys. The creamy carrot soup.. Eat soupy way!! Wait. don't even think of this soup making into a 7 course meal .. No. No way. Lord this one is so filling. The course will end on the 2nd course. This should be coupled with an appetizer would make a perfect dinner ..

Here is what we need -

This should make 4 bowls of soup

  • 7-8 carrots
  • 1 potato
  • 1/2 apple
  • salt per taste
  • 1 tbs honey
  • pinch of oregano leaves(optional)
  • black pepper
  • 1/2 cup whole milk
  • 1 tbs sugar
  • 1 small piece of ginger
  • 1 garlic clove
  • 1 tbs salted butter
  • bread croutons

Whats Next -

In a heavy bottom pan take 4 cups water and bring it to boil. Peel the carrots and potato. Chop carrots and potato to small pieces. Add it to the water. chop & peel a small piece of ginger, peel the garlic and put it in the boiling water. Veggies should be soft and cooked after 15 minutes. Chop the apple and add to it. Let it simmer for 5 minutes.

Save the water once you drain all the veggies as we want to use it as a vegetable broth for the soup.

Blend everything in the blender to a very smooth paste. Add the paste back to the pan. Add veg broth. Mix well. Add milk. Bring it to a boil.

Add salt, sugar, honey, pepper and oregano leaves.

Take a bowlful and add some bread croutons. This stuff is filling and delicious!!

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