Carrot Puree Soup

I hate carrots. Really.

Unless they’re cooked 😛

Ingredients:

Oil

Onion – 1 medium – chopped into very small pieces

Carrot – about 5-6 medium – chopped

Garlic – 2-3 cloves – chopped

Milk – 400-550ml

Water or chicken stock – about 200ml

Sugar, Salt to taste

Method:

– Heat the pan n oil. Throw in the chopped onion, stir until light-browned

– Add in chopped carrots n garlic, 1/2 teaspoon sugar n salt to taste, mix everything thoroughly.

– Add in water/chicken stock, just enough to cover the mixture. Bring to a boil, then simmer for about 15 mins. Leave to cool a bit

– Puree the carrot mixture using a food proccessor or a blender until smooth

– Pour the puree mixture back to the pan, turn on the heat n add  milk until the soup reaches the consistency u prefer, keep stirring while heating. When the soup reachs its boil again, it’s done. Season the soup again if needed.

Note:

– I often use 0% or 1.5% fat milk (non fat or semi-skimmed) –> the soup is very balance. If u use whole fat milk (3 or 3.5% fat), u may find the soup too “fat” or milky. If using whole fat milk, u can add more water/chicken stock and less milk after the puree step.

– This can be eaten alone, or mixed with porridge 😀 I know it sounds wierd, but it’s definitely tasty, for granted !!!!

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This entry was published on January 18, 2009 at 1:25 am. It’s filed under Soup/ Stews/ Chilis, Vegetable and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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