How to make our Tasty Carrot Soup<\/h2>\n\n\n\n
I love this recipe as it\u2019s such an easy one to make and doesn\u2019t require a load of different cooking methods. Simply cook on the stovetop, blend, and it\u2019s complete. What could be easier? For this recipe you\u2019re going to need a couple of ingredients, starting with, of course, the Carrots
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The number of Carrots you put in this dish will really dictate how many servings you plan on making. As a rule of thumb go for the ratio of 1 lb. Carrots will produce 4 generous servings. So, 2 servings will need half a pound, 8 servings, 2 lbs., etc.
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When we prepared the dish, we\u2019re cooking for 2 people, so \u00bd lb. was what we used. However, in the ratios below for the recipe we\u2019ll set enough for 4 people. Best bet is to buy a bag of Carrots from the grocery store. All you need to do is peel and slice them and they\u2019re ready
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Begin by preparing the Vegetables<\/h2>\n\n\n\n
For a classic Carrot Soup an Onion is diced up then cooked down on the stovetop along with the Carrots. So, that\u2019s exactly what we\u2019re getting you to do for our Tasty Carrot Soup recipe. I like to use Spanish \/ Yellow Onions as they have a bit more flavor. White Onion is also a good choice
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I would recommend avoiding using Red Onions. Main reason for this is the color. When cooked they tend to turn everything around them purple, which ends up diluting the color of the Carrots in the Soup. We want a brilliant orange color, so try to use Yellow or White Onions if you can
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Fry the Onion and diced Carrots in a large Saucepan over medium heat for about 4 \u2013 5 minutes until tender. You can add some Garlic at this point if you like or simply opt for Garlic Powder like we did. It won\u2019t do much to the flavor. Also add a dash of Cumin Powder at this point. You can get creative with spices, but I find Cumin is a great addition
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Other than Carrots, the other main ingredient that defines this dish is Stock<\/h2>\n\n\n\n
At this stage in the process, it\u2019s time to add Stock to the pot. Now, many Carrot Soup recipes call for Vegetable Stock, which is totally get. It\u2019s a Vegetable based dish so you should use Vegetable Stock, right? Well, if you\u2019re wanting a completely Vegetarian recipe then absolutely. However, if you\u2019re chasing flavor, we highly recommend using Chicken Stock
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The Chicken Stock has a silkier texture than Vegetable Stock, which is essentially flavored water. A good, concentrated Chicken Stock is absolutely packed full of flavor and really elevates our Tasty Carrot Soup. For the ratios, I recommend using about 1 cup of Stock for every \u00bd lb. of Carrots. So, 2 cups of Stock for 1 lb. of Carrots for the recipe below
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Add the Stock and bring it to a boil then drop the heat to low. Cover the saucepan and simmer for about 10 \u2013 15 minutes, or until the Carrots are completely cooked through. This step is to ensure those Carrots are completely cooked before they\u2019re turned into Soup
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How to get more flavor in your Carrot Soup<\/h2>\n\n\n\n
Many folks complain that Carrot Soup ends up being bland. There are two main reasons for that, which we avoid with our Tasty Carrot Soup dish. The first is using good quality Stock. Avoid the store-bought Stock and use your own homemade Stock
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The flavor is going to be a million times more pronounced, especially if you\u2019ve made a nice, concentrated batch. Also to reiterate, we highly recommend using homemade Chicken Stock over Vegetable Stock. The flavor is richer, and you\u2019ll achieve a silky-smooth texture. We have recipes for both homemade Vegetable Stock<\/a> and Chicken Stock<\/a> that you should use for this Soup The second secret to a great tasting Carrot Soup is adding some sweeteners. Carrots alone aren\u2019t super-flavorful, but they\u2019re at their best when paired with something sweet. Honey and Carrots are such a great combination, and adding a touch of Honey to the Soup before it goes into the blender will elevate the flavor so much Now you can blitz the Carrot Soup using an immersion \/ hand blender or a traditional blender. I like to use the traditional blender, it does a better job, and you get a velvety smooth finish. Simply pour the ingredients straight from the saucepan into the blender, cover, and blitz until smooth At this point, give the Soup a taste and adjust for seasoning to your preference. I like to Season the Carrots during the saut\u00e9 process, so you\u2019ll likely not need to add any more Salt. But, like always, give it a taste and adjust if necessary For serving, simply pour the Soup (which will still be nice and hot) straight from the blender into individual serving bowls. To finish you can add a splash of Heavy Cream or Sour Cream. I personally prefer Sour Cream; I find it gives a better flavor You can sprinkle the Soup with some freshly chopped Parsley or Chives, but honestly that\u2019s mainly there for presentations rather than anything else. You can also store the Tasty Carrot Soup in the fridge for a few days after preparing and simply reheat it on the stovetop over low heat
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<\/p>\n\n\n\nBlending and serving<\/h2>\n\n\n\n
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