Cafe Royal Carrot Soup
This thick and rich carrot soup originates from the Cafe Royal in Dallas, Texas. Perfect for the royal baby in all of us!
Yield
8 servingsPrep
20 minCook
50 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | medium |
carrots
|
|
|
stock
chicken or vegetable |
*
|
||
| 3 | medium |
onions
chopped |
|
| 3 | whole |
bay leaves
|
*
|
| 2 | tablespoons |
canola oil
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | medium |
carrots
|
|
| 1 | x |
stock
chicken or vegetable |
*
|
| 3 | medium |
onions
chopped |
|
| 3 | whole |
bay leaves
|
*
|
| 3E+1 | ml |
canola oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Trim and halve well-washed carrots but do not peel. Place the carrots into a soup pot and add a good quality or homemade stock to cover.
Bring to a boil, reduce heat and simmer until the carrots are tender about 40 minutes.
Meanwhile, sauté the onions and bay leaves in oil until onion is translucent. Reserve.
Once the carrots are tender, place them into a blender. Discard the bay leaves and add the onions to the blender.
Purée until silky smooth; adding liquid from the soup pot as needed to arrive at the desired consistency.
Adjust seasoning with salt and pepper to taste. Garnish with parsley leaves if desired when serving.
