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Home | Autumn carrot soup

Autumn carrot soup

Once fall was well underway, it was time to take the carrots out of the garden. To my surprise, I had a lot. The first recipe idea that came to mind to use my carrots was this good soup. A drizzle of ginger olive oil to sweat the onions and a drizzle of orange olive oil to finish. It's excellent !

Nouvelle bouteille orange sanguine

Ingrédients

  • 3 tbsp. tbsp ginger olive oil
  • 1 cup onions, chopped
  • 1 cup leeks, sliced
  • 1 C. tarragon at the table
  • 1 bay leaf
  • 1 large potato, cubed
  • 6 cups carrots, peeled and sliced
  • 8 cups chicken broth
  • Salt and pepper
  • FOR GARNISH :
  • A drizzle of blood orange olive oil
  • Mixed nuts of your choice
  • 1 cup of 35% whipping cream

Produits utilisés

Ginger - Olive oil

Ginger - Olive oil
Blood orange - Olive oil

Blood orange - Olive oil

Préparation

1. In a large pot, add the ginger olive oil, onions, leeks, tarragon and bay leaf. Cook over medium heat for 2 to 3 minutes.
2. Add the carrots, potatoes, pepper and continue cooking for 2 to 3 minutes.
3. Add chicken broth and cook for 25 to 30 minutes, or until vegetables are cooked.
4. Blend the soup and season.
5. In a bowl, whisk the cream vigorously to obtain a firm texture.
6. Serve in bowls, put a generous spoonful of whipped cream in the center of the soup, add a small handful of walnuts and drizzle with orange olive oil to finish.

Enjoy your food!

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