Updated: May 13
This soup has it all! It’s easy to make, perfectly creamy and tasty. If you’re gluten intolerant, you can always use gluten-free breadcrumbs. To save time, use store- bought broth. I used low-sodium,vegetable broth. Served warm with either ground pistachio nuts, fresh chives or a drop of yogurt. Its delicious.
2 tablespoons butter
2 cups carrots, peeled and cubed
1 medium-sized onion, chopped
1 shallot, chopped
1 teaspoon salt
1 tablespoon sugar
1/2 cup water
1/2 cup breadcrumbs
1 quart broth
1 cup heavy cream
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Melt the butter in a Dutch oven.
Add the onions and shallots. Cook until translucent.
Add the carrots, water, salt and sugar. Cover and cook on medium heat for 10 minutes.
After 10 minutes, add the breadcrumbs and broth.
Simmer for 30 minutes until the carrots are tender.
Place in a blender and puree.
Return to the Dutch oven and add the cream.