Cream of Carrot Soup

Just two more weeks till Spring arrives, but Buenos Aires’ weather is as fickle as its government, and some days we get a nice cool temperature and other days chilly winter winds. Yesterday we had rainy chilly winds, and I made up my mind to take advantage of the cold before Spring sweeps in with a grand entrance and ushers in its warmth and colors.

Winter in Buenos Aires… just before Spring breaks..
Image Credit: West of Buenos Aires


Thick, hearty, homemade soups

Creamy, thick soups that warm the stomach and lighten the heart after a tiring day at work are always welcome during Winter, to ward off the cold and enjoy a bowl of homemade goodness chock-full of vitamins, nutrients and love.

Over the past few months, I’ve been experimenting with many different types of soups, such as Cream of Butternut Squash, Cream of Asparagus, Mushroom & Carrot Soup, French Onion Soup. I love the fact that many of these soups literally conserve a large proportion of their nutrients because they are essentially blended vegetables, so you can taste their natural flavors as well as delight in a heart-warming appetizer.

Since carrots aren’t usually eaten that much as a whole (except for when they are used in salads), I was hoping to incorporate it into yesterday’s dinner through soup – which makes carrots a lot more appealing than its raw form.

Turned out… STUPENDOUS. AWESOME.  FANTABULOUS!!!


CREAM OF CARROT SOUP (Serves 4 – 6)

Ingredients:

1)    6 carrots
2)    1 large onion
3)    1 large potato
4)    2 cloves of garlic
5)    1 cube of Knorr’s beef/chicken/vegetable stock
6)    1 litre of boiling water

Steps:

1)    Peel and chop carrots and potato into small bite size pieces
2)    Finely chop onions and garlic
3)    Dissolve the Knorr cube stock in 1 litre of boiling water
4)    Saute chopped onions and garlic in a wok or frying pan until onions turn transparent
5)    Add in carrots and stir fry for 10 minutes or until it becomes significantly softer
6)    Add in potatoes and stir fry for another 10 minutes
7)    Pour in the soup stock and cover with a lid, letting it boil over slow fire for 20 minutes
8)    Transfer ingredients and liquid from wok into a fruit juice blender
9)    Blend ingredients till it reaches a smooth consistency but does not completely lose texture
10)    Pour blended soup in pot and heat it before serving
11)    Serve hot with grated cheese

Fresh ingredients:

Chopped carrots:

Chopped potatoes:

Chopped onions:

Chopped garlic:

Saute onions and garlic:

Until onions turn transparent:

Add in carrots:

Stir-fry until carrots are a little softer:

Add in potatoes:

Stir-fry for 10 minutes until potatoes are softer:

Add in soup stock and allow to simmer over low heat:

Transfer ingredients and soup stock to fruit juice blender:

Blend ingredients to a smooth but textured consistency:

Pour blended soup into a pot to heat before serving:

Absolutely fantastically delicious Cream of Carrot Soup:
Image Credit: Sarah Shatz

felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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Lovely comments

    • says

      I know what you mean, cos the Asian concept of soup is clearer, see-through with chunkly chopped up ingredients still visible in their original form.

      Western soups are generally thicker, especially when they are “cream of” a certain vegetable.

      Do try these thick soups one day though (they sell them at The Soup Spoon in Raffles City and other Soup Spoon outlets.)

      Have a great time in Batam!!!

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