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Carrot Soup - What's cooking in Sally's kitchen
January 2017
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blueberries4sal
blueberries4sal
blueberries4sal
Sun, Oct. 5th, 2014 03:47 pm
Carrot Soup

carrotsoup2
carrotsoup1

Ingredients:

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds

Add :
1 cup buttermilk plus a little honey
Seasoning:
-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon

Directions:
Add chopped carrots to stock and bring to a boil. Then cover and simmer 12 minutes.

Sautee the following in butter: garlic, onions, cashews till onions are clear.

Puree everything in a blender with 1 cup of buttermilk and return to pot. Heat slowly on med. heat.

2CommentReplyShare

tuscendi
tuscendi
TuScendi
Mon, Oct. 6th, 2014 03:23 am (UTC)

It looks so good! Thanks for posting the recipe!


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niyabinghi
niyabinghi
niyabinghi
Tue, Oct. 7th, 2014 01:14 am (UTC)

Mmmmmm.


ReplyThread