Cream of Carrot Soup
OtherVegetarianEasy120 minBy Northstar
Ingredients
Servings
4
- 2 lb carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 3 large onions, diced
- 8 clove garlic, minced
- 1 tbsp dried thyme
- 2 tsp ground coriander seed
- 2 tsp ground ginger root
- 0.5 tsp black pepper
- 0.5 tsp ground cardamom
- 1 cup dry red wine
- 1 cup sour cream
Instructions
- 1
Peel and dice the carrots, potatoes, onions, and garlic. Place in a large pot.
- 2
Add the dried thyme, coriander, ginger, black pepper, and cardamom. Add the red wine.
- 3
Add enough water to completely cover the vegetables. Bring to a boil, then slowly simmer for 1 to 2 hours until all vegetables are very soft.
- 4
Strain the soup through a colander, reserving the liquid.
- 5
Puree the vegetables in a food processor in batches, using a little of the reserved liquid to help form a smooth puree.
- 6
Stir the sour cream into the puree (add less if preferred).
- 7
Strain the reserved broth through a fine-meshed sieve into the puree. Stir to combine. Carefully season with salt.
- 8
Serve warm, optionally garnished with a dollop of sour cream.
Tags
soupamericanother