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Sunday, July 11, 2010

Carrot Soup

This is one of the best recipes I have
for a really good tasting carrot soup.
I like the added toasted almonds.

Ingredients:
2 pounds peeled and chopped
4 cups vegetable stock or water
1 teaspoon salt or to taste
1 medium potato, chopped
3-4 tablespoons unsalted butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped almonds, toasted
1/2 pint heavy cream
1/2 teaspoon dried mint leaves

Directions:
Place carrots, potato, liquid and salt
into a soup pot and bring to a boil.
Cover and simmer it for 12-15 minutes.
Let it cool to room temperature.
In a skillet saute the onion, garlic and nuts
in the butter until the onions are clear.
Add to carrot mixture and the dried mint leaves.
Using an immersion blender,
puree everything together until smooth.
Garnish with toasted nuts, or eat just as it is.

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