Creamy Carrot Soup Recipe (Soup Wortel)

Selam Everybody.....Merhaba from Turkey...

If you notice I recently post many soup recipes. Yes, it's chilly outside and nothing can suit with that than a bowl of hot yummy soup.

And what about carrot soup? definitely, it's always my choice to bring warmth not only on our dinner table.

Serve 4~5 sharing

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 500 g (about 4 big) carrots, peeled and roughly shredded
• 500 ml chicken stock
• 100 ml thick cream
• 2 tsp Salt or to taste
• freshly ground black pepper

For serving:

• Croutons*
• Chopped fresh parsley, to garnish
• shredded cheddar cheese

(*)Make croutons: 

• about 250 g white bread (no crust) cut into bite size
• about 2 Tbsp olive oil
• 1 clove of garlic, crushed
• pinch of salt

Heat olive oil on skillet, saute garlic until fragrant about 3 minutes. Add in bread and toss to combine, sprinkle pinch of salt. Toss until bread lightly brown on surfaces.

Method:

1. In a medium saucepan heat olive oil over high heat. Add onion and stirring until soft and transparent about 5 minutes (do not burn). 
2. Add in carrots and chicken stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 12-15 minutes or until tender. 
3. Remove from heat then using hand blender puree the soup until smooth. Or move into a jug of blender and process to smooth and return back to the pan.
4. Place saucepan over medium heat, add thick cream and cook until bubbling. Season with salt and fresh ground pepper.

Serve hot with croutons, cheese and sprinkle parsley. Add ground pepper as taste.