Monday, May 29, 2017

Sunset Colored Soup has an Oh-Wow, Jaw-Dropping Effect


Image result for free images cream of carrot soup1 cup milk
1 cup water
1 vegetable bouillon cube
1 pound carrots, cut into chunks
1 white onion, cut into chunks (about 1 cup)
1½ teaspoons salt
1 teaspoon ground ginger
A dash of cayenne pepper
½ cup raw slivered almonds
1 can (14 ounces) coconut milk
Fresh snipped chives (garnish)

1.     In a large pot, combine the milk, water and bouillon cube. Bring the mixture to a boil over moderate heat. Add the carrots, onion, salt, ginger, cayenne pepper, and almonds. Cover, reduce heat to simmer (mixture should be rumbling) and cook for about 30–40 minutes or until the carrots are tender.
2.     Remove from heat and allow the mixture to cool slightly before transferring to a food processor or blender. Purée the carrot mixture in batches until silky smooth. Add the coconut milk to the last batch to be puréed. Transfer all puréed soup back into original large pot and stir until well combined. Serve immediately. Top with chives.