Carrot Cream Soup with Ginger
Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.
INGRIDIENT
DIRECTION
Step: 1
Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
Step: 2
Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.
NUTRITION FACT
Per Serving: 292 calories; protein 3.8g; carbohydrates 25.2g; fat 20.6g; cholesterol 61.1mg; sodium 417.2mg.
The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
