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Puree of Carrot Soup Recipe

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This recipe for Puree of Carrot Soup, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cordes Lindow
Added: Friday, May 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp vegetable oil
1 pound carrots sliced thin (about 3 cups - you can buy frozen carrots here that are already cut up and use those)
1 large onion, chopped
2/3 c chopped celery (I did not use since I couldn't find, but you can sometimes find celery at the fancy veggie market near the palm trees)
1 1/2 cups diced peeled potato
1 clove garlic, minced
1/2 tsp sugar
4 whole cloves (yes, I have found them here)
4 cups chicken broth

Directions:
Directions:
1. In a large saucepan, heat the oil, and add the carrots, onion, celery, potato, garlic, and sugar. Cover the pan, and cook the vegetables over low heat for about 10 minutes, stirring them occasionally.
2. Add the cloves, pepper, and broth, and bring the soup to a boil. Reduce the heat, and cook the soup, partially covering the pan, for about 20 minutes or until the vegetables are soft. Remove and discard the cloves.
3. Puree the soup in a blender or food processor (if you do not have one of these, you can pass 'puree' soups through a strainer for a similar effect)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I love cream of carrot soup, and this one tastes just as good even though it doesn't have butter or cream. I think it is the cloves that give it such a nice flavor.

 

 

 

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