Tastiest Cream of Carrot Soup

Hello my friends!

I am sharing with you today the recipe for my already famous cream of carrot soup. It has been in demand for a long time and remains one of the most asked for recipe. I have made it for crowds of 200, it has been served as an appetizer soup, as first course and on some nights, mostly Friday nights in my house, as a main, served with a yummy grilled sandwich or plain grilled cheese sandwich.

I usually hand cut the carrots, but when short on time, I do use the food processor, the carrots are sliced very thinly and this saves time, not only for the slicing part, but also in the time it takes to cook.

The secret of this recipe is the ground coriander, so do not skimp on it!

You can easily cut this recipe in half, or double it. If you make it, you will want to share it!

INGREDIENTS:

½ c. butter

1 large or 2 medium onions, finely diced

12 c. peeled and sliced carrots

3 medium potatoes, peeled and diced

1 tbsp. salt

2tsp. ground black pepper

2 tsp. ground coriander

6 c. chicken stock

3 bay leaves

2 c. cooking cream (15 or 35%)

*2 tbsp. instant chicken stock powder (optional)

INSTRUCTIONS:

Over medium heat, in a large pot, melt the butter and add the onions. Cook till translucent.

Add carrots, potatoes, coriander, salt and pepper, stir well, cover and let the mixture sweat for at least 20 minutes, preferably 30 minutes.

Add chicken stock to cover with 1 inch over the carrot mixture.

Simmer till carrots and potatoes are tender

Remove the bay leaves and discard.

In a blender or with a hand blender, whiz it up till creamy and smooth.

Add the cream and stir.

Adjust seasoning.

*If you find the cream of carrot to need a bit more flavor, add the powdered chicken stock.

Serve and watch your family and friends start treating you like the Queen/King of Cream of Carrot Soup!

Bon Appétit!