Carrot Soup
Ingredients:
2 pounds carrots, scrubbed and quartered lengthwise
4 cups organic chicken stock
1 cup finely chopped onion
2 small cloves garlic, crushed
1 cup organic unsweetened yoghurt
1/3 cup chopped almonds
3 -4 tablespoons butter
½ – 1 teaspoon fresh Thyme, chopped
½ – 1 teaspoon fresh Basil, chopped
Toasted almonds as optional garnish
Parsley as optional garnish
Cress as optional garnish
Instructions:
Salt chicken stock to taste.
Parboil carrots in chicken stock about 12-15 minutes. Cool.
Saute the onion, garlic, chopped almonds in 3-4 tablespoons butter until tender but not browned.
Puree carrots, stock, sautéed mixture, and yoghurt in a blender until smooth.
Add ½ – 1 teaspoon chopped fresh thyme and 1-2 – 1 teaspoon chopped fresh basil.
Heat very slowly in a double boiler or chill and server cold.
Garnish with toasted nuts, parsley and cress.
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