I didn’t know a carrot soup could be so decadent until I tried this one. Carrots are cooked with milk, which brings the creaminess that elevates this hearty soup to another level. I adapted from a recipe from Canadian chef Ricardo Larivée , adding some fennel to break up the sweetness of the carrots and we all loved the result. Perfect to start a meal, perfect for this nice fall weather and for a fast and simple dinner along with a loaf of bread.
4 portions
4 cups sliced carrots (about 7)
1 onion, chopped
1/2 fennel chopped
2 tbs butter
5 cups milk
1 pinch salt and pepper
In a large saucepan over medium heat, soften the carrots and onion, fennel in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
Transfer to a blender and purée until smooth. Adjust the seasoning.
Enjoy and thanks for stopping by.
Looks so thick and delicious. And no heavy cream? Wonderful!
Yes, no thick cream! For presentation and occasional splurge though I have served it with a splash of thick cream or sour cream. So comfy!
looks creamy and yummy!
Yes, no thick cream! For presentation and occasional splurge though I have served it with a splash of thick cream or sour cream. So comfy!
I love carrot soup and yours looks absolutely delicious. The addition of the fennel is such a brilliant touch! Must try! 🙂
I love carrot soup and yours looks absolutely delicious. The addition of the fennel is such a brilliant touch! Must try! 🙂
Looks good !!! Happy Holidays