Cooking
Ok not really, but I like that song. Bermuda does not get ”cold” in the true sense if the word, but compared to the summer temperatures it is somewhat cold giving me enough reason to make soup. I had carrots in the house that were just sitting there so I made this version of carrot soup. It is so light and yummy.
Carrot soup
Ingredients
- 1 tbsp butter
- 1 onion chopped
- 1 clove crushed garlic
- fresh thyme
- 1 lb Carrots chopped
- 1 potato diced
- salt and pepper
- 2 cups chicken / vegetable stock
- 1/4 cup heavy cream
Instructions
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Melt butter in over medium-high heat. Add onions, garlic and thyme fry until the onion is translucent for about 5 minutes.
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Add carrots, potatoes and vegetable stock. Add salt and pepper to taste. Bring to a boil and reduce heat, simmer for 15 to 20 minutes or until the carrots are tender.
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Remove from heat and puree in a blender in batches.( I like pureed soups, however if you like your soup to have more body you could puree half the soup only). Add back to saucepan, return to stovetop
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Add the cream to the soup, Serve hot.