Creamy Carrot Soup

1. 1

   Put oil in a large, deep saucepan over medium heat.

2. 2

   When oil is hot, add vegetables.

3. 3

   Sprinkle with salt and pepper and stir occasionally, about 15 minutes, until carrots soften.

4. 4

   Add beef stock and water and cook until vegetables are tender, 15 to 20 minutes.

5. 5

   Use an immersion blender to puree soup in the pan, or cool the mixture slightlyand pass it through a food mill or put it in t he blender.

6. 6

   puree until smooth, in batches if necessary.

7. 7

   If serving the soup hot, gently reheat it, stirring frequently.

8. 8

   If serving it cold, refrigerate, covered, at least 2 hours.

9. 9

   Either way, adjust the seasoning and garnish before serving.

10. 10

    In place of the carrots, try fennel, celery, parsnips, turnips,sweet potatoes or winter squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.