The Recipe
Velvety Carrot Soup
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
INGREDIENTS
- 3 tablespoons unsalted butter
- 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
- 1/4 cup diced onion
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh ginger
- Pinch of sugar
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
- 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
- 1 teaspoon white-wine vinegar
- 2 cups homemade or store-bought low-sodium chicken broth
- 3/4 cup milk
- 1/4 cup flat-leaf parsley leaves, thinly sliced
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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