Carrot Soup / Supa de cartofi

Directions

1. Rinse, peel and grate the onion and carrots.  Set each aside separately.

2. In a large pot, heat 5 Tbs olive oil over a medium flame.  Add the onion and sauté for about 5 minutes.

3. Add the grated carrots and sauté another 5 minutes.  Stir occasionally.

4. Slowly pour the broth in the pot while stirring.

5. Bring the mixture to a simmer and cook until the vegetables are very tender.

6. Place a large strainer over another large pot or bowl.

7. Strain the soup and return only the liquid to the pot.  Press the vegetables through the strainer or blend with a mixer until fairly smooth.

8. Transfer the pureed vegetables back to the pot and add the milk.

9. Heat the soup over a medium flame, adding the coriander, vegeta and cayenne pepper.

10.   In a small saucepan, heat the remaining 2 Tbs olive oil over a medium flame.  Once melted, blend the flour into the butter.  Mix well. Cook 2-3 minutes, be careful not to scorch the mixture.

11.   Stir some of the soup mixture into the flour mixture until smooth.  Return the soup and flour mixture to the pot and stir.

12.   Heat the soup to a desired temperature and adjust the seasonings. Serve warm or cold with cornbread or croutons.  Sprinkle with cracked pepper.

 

Notes: Most of the work in this meal is grating the carrots and onions. Other than that, it’s a piece of cake.

 

Substitutions: Butter can be substituted for olive oil, if you prefer that flavor. You can also replace the vegeta with herbs/spices if you don’t like vegeta. If you don’t care if the soup is vegetarian, it’s very nice made with Chicken Broth. Use bouillon if you don’t have ready made broth (or are in a hurry).

 

References: *See the Broth recipe.