Friday, January 01, 2010

[recipe] Pureed Carrot Soup

 

Fun with blender tonight.

- 1 tablespoon olive oil
- 2 tablespoon salted butter
- 1 yellow onion
- 4 celery stalks
- 2 garlic cloves
- 2 lb baby carrots
- 4 cups chicken stock (a standard-sized box)
- 1/2 cup milk
- 1 tablespoon of spices. Some combination of curry, cumin, chili powder would work
- 2 tablespoon red wine vinegar (or other acids like lemon juice)

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- Sautee all chopped vegetables in oil and butter. About 5 min
- Add chicken stock, milk, spices. Cook for about 20 min or until carrot is tender.
- Blend the veggies and stock in a couple of batches until smooth
- Transfer back to pot and stir in red wine vinegar and more spices to taste
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3 comments:

  1. If you lend someone $20 and never see that person again, it was probably worth it.............................................

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  2. This looks absolutely delicious!!!!!!!!!!

    ReplyDelete