How to Make Deliciously Creamy Carrot Soup
This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!
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• 8 carrots peeled and chopped
• 2 shallots sliced
• 1 white onion diced
• 1/2 tsp salt or to taste
• 8 cloves garlic sliced
• 2 tsp Thai red curry paste
• 4 tablespoons butter
• 1 cup heavy cream
• 6 cups vegetable broth
00:00:20 - Prepare ingredients for Deliciously Creamy Carrot Soup
00:03:23 - Quick recap Deliciously Creamy Carrot Soup recipe
1️⃣ 00:00:38 - In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 to 7 minutes. Season with a little salt. Add in the garlic and thai red curry paste and saute for just another minute or two to allow the flavors to be released.
2️⃣ 00:01:26 - Add in the carrots and vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
3️⃣ 00:01:56 - Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
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Potage Crecy a la Briarde (vegetarian french style carrot soup)
Join my online French cooking classes ????????: Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegeterian soup recipe to try anytime of the year. SUBSCRIBE: NEWSLETTER►
600 grams carrots (sliced)
1 small onion (sliced)
250 grams of potatoes ( cut into small cubes)
1 liter of water
40 grams of butter.
1 small branch of thym
2 good pinch of salt
up to 200 ml of heavy cream or creme fraiche
4 tablespoons of croutons
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How to Make Deliciously Creamy Carrot Soup! | Easy and Quick Recipe!
You don't know how to make a creamy carrot soup? Today I want to share with you a delicious creamy carrot soup! This is a tasty, nourishing, healthy, and flavorful carrot soup. It is super easy to make and perfect for cold days! I invite you to try it!
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Creamy Tomato Soup:
Creamy Chicken and Mushroom Soup:
Salt to taste
5 garlic cloves
1 tsp ginger
3 tbsp. butter
3 cups of water
1. Cut the onion and carrot.
2. In a saucepan, add the butter, onion, and sauté for about 5 min.
3. Add the garlic cloves, ginger, salt, and sauté for about 1 min.
4. Add carrot and water. Boil until carrots are tender.
5. Mix with the blender. Add the cream and combine with a spoon. If need, add more salt to taste.
6. Serve it with toast or garlic toast.
7. Enjoy it!
carrot ginger soup recipe | carrot and ginger soup | ginger carrot soup
Roasted Carrot Soup
Roasted Carrot Tomato Soup is an easy, healthy carrot soup recipe! Roasted carrots, garlic, onion, cumin, and Greek yogurt combine to make this soup creamy and filling. Simple, healthy, and delicious!
Find the free, printable version of the recipe with all ingredients and directions here:
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CREAM OF CARROT SOUP | Healthy & Hearty | Organic SOUP Recipe
Deronda demonstrates how simple it is to make this CREAM OF CARROT SOUP!! A one-pot soup from beginning to end!! Healthy for you, yet delicious to eat!! Recipe below...
CREAM OF CARROT SOUP
Makes 4-6 servings (depending on serving size)
2 pounds organic carrots, rinsed & cut into uniformed size
1 cup onions, sliced or diced
2-4 cups vegetable broth (may substitute with chicken broth, or water)
1 cup whole milk (may substitute with half & half, or water)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (may substitute with black pepper)
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
1. In a 5-quart Dutch oven/sauce pan, over medium-high heat, add carrots, onion, broth, salt, and pepper. Stir. Bring to a boil.
2. Reduce heat to medium-low. Add tight fitting lid. Cook for 20 minutes. Stirring occasionally.
3. Once carrots are tender. Remove off heat to cool.
4. Transfer carrot mixture to blender, or food processor. Puree until smooth and lump free.
5. In the same Dutch oven/sauce pan, over medium-heat, melt butter. Add flour. Whisk for 1 minute. Add milk while continuing to whisk to a boil.
6. Immediately, add the carrot mixture. Heat just until a boil.
~~~ ENJOY your homemade CREAM OF CARROT SOUP~~~
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carrot soup recipe | gajar ka soup recipe | cream of carrot soup
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carrot soup recipe | gajar ka soup recipe | cream of carrot soup with detailed photo and video recipe. a healthy creamy soup recipe made with blended carrot mixture as its primary ingredient. there are several ways the carrot soup can be prepared and the most common one are carrot broth or cream based soup. however in this recipe i have not used cooking cream and doesn't falls into cream style soup category.
carrot soup recipe | gajar ka soup recipe | cream of carrot soup with step by step photo and video recipe. the recipe for carrot soup is extremely simple and can be prepared within minutes. yet it is one of the healthy soup recipes as it is prepared with fresh carrots and other choice of veggies. moreover it can be easily extended by adding other vegetables to have a mix and match flavoured soup.
Carrot Ginger Soup Recipe - Best EVER carrot soup!
Best ever Carrot Ginger Soup recipe was made two different ways:
1. Roasted Carrot Ginger Soup
2. Carrot Ginger Soup made on the stovetop
Both methods are easy to make and deliver a silky smooth, creamy and delicious carrot soup that you can serve all year round. Packed with good-for-you ingredients, this soup is actually healthy and nutritious.
While it can be served just by itself, you can take to a whole new level by topping it with a dollop of Vermont Creamery’s creme fraiche for a luxurious finish.
#carrotsoup #carrotgingersoup #recipe
Timestamps for the Carrot and Ginger Soup Recipe:
0:18 Benefits of ginger carrot soup
0:36 My favorite version of this soup
1:40 Learn how to make roasted carrot ginger soup
4:02 Learn how to make it on the stovetop
5:50 How to serve ginger carrot soup recipe
6:03 Ideas for garnishing the soup
6:20 FAQs answered
7:41 Butternut Squash soup recipe
For The Carrots:
1 ½ lbs carrots peeled or scrubbed and cut into 1-inch chunks
2 tablespoon vegetable oil
1 teaspoon Kosher salt
½ teaspoon ground black pepper
For The Soup:
1 tablespoon of vegetable oil
1 large yellow onion chopped
3 cloves of garlic grated
2 teaspoons fresh ginger grated
2 cups of vegetable broth or chicken broth
2 cup of water
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon Black pepper
Dollop of creme fraiche
Get the full printable recipe ► foolproofliving.com/carrot-ginger-soup/
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Modernist Cuisine Caramelized Carrot Soup
For more information, visit:
Best Carrot Ginger Soup Recipe!!
Bright, colorful soup that screams Spring time! Perfect for those sunny afternoons where there is still a little nip in the air. Very easy to make and a wonderful addition to any meal.
Carrot Soup- how to prepare quick and easy carrot soup - Foodvedam
Carrot soup prepared with herbs and cream .this recipe is very healthy ,tasty and easy.carrot recipe is a quick recipe
Recipe Link :
Telugu version of this recipe ---
Ginger Carrot Soup | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
Monsoon is here and how! The Rain Gods have been extra generous these last couple of days, which makes it the perfect time to try our new recipe. The Ginger Carrot Soup is full of healthy goodness. It’ll not only boost your immunity in this ever-changing weather, but also helps get veggies into your tummy without fuss. Serve it hot for that warm, fuzzy feeling on a cold, rainy day.
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Thai-Spiced Carrot Soup
Take your carrots up a notch with Thai spices and coconut milk - velvety smooth and soothing soup for cold, rainy and/or windy days. Find this and other recipes on our site:
This amazing Carrot-Ginger soup is a winning combination of flavors with a silky smooth texture. It's super healthy, nourishing and fast to make!
This soup goes beautifully with warm, freshly made dinner rolls. I'm making those in next weeks show, so please be sure to watch!
You can make a complete meal with this soup by pairing it with the Roasted Beet, Fennel, Feta and Mint Salad that I made in a past episode.
Link to Roasted Beet Fennel Feta and Mint Salad:
Carrot-Ginger Soup recipe:
Serves 4, however double it for second servings or to feed more!
2 Tablespoons butter
2 yellow onions,(small size ), peeled and chopped
1 1/2 pounds (or 4 cups chopped) carrots, organic and fresh, peeled and roughly chopped
4 cups chicken stock, (I used Kitchen Basics Brand), (2 cups unsalted and 2 cups salted to keep sodium level down). Use homemade stock instead if you have it!
2 Tablespoons uncooked white rice
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon grated fresh ginger, (peeled and grated)
1/2 teaspoon pepper
In a large pot over medium-high heat, melt the butter. Add the onions, carrots, one teaspoon of the ginger (taken from the tablespoon), salt and cook, stirring occasionally until the vegetables soften, about 8 minutes.
Add the chicken stock and rice to the pot. Bring to a boil, then reduce the heat to low where its simmering, covered, for about 40 minutes. Simmer until the carrots are very soft and the rice has cooked completely through.
When completely cooked through, turn off the heat and use an immersion (stick) blender to puree completely. Make sure the immersion blender is completely immersed into the soup while pureeing. Or if you do not have one, alternatively, let the soup cool and then puree in a stand blender, doing it in batches. Do not do this with hot liquids as it will blow the lid off!! Then put the soup back into the pot.
Once the soup is completely pureed, stir in 1 tablespoon of the lemon juice and the remaining tablespoon of ginger (one teaspoon of this was used at the start of cooking). Taste the soup...and add the 2nd tablespoon of the lemon juice for taste. Also add additional salt, just a little for taste. Add the freshly cracked paper. Serve warm. For presentation, top off with a dollop of sour cream or creme fraiche and a sprig of parsley or cilantro.
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Creamy Carrot Soup Recipe (Easy)
This creamy carrot soup recipe is easy to make , delicious and full of flavour .
CREAM OF CARROT SOUP ???? Easy & Simple w/Ginger + Turmeric | Yovana
To me, this is the best CREAM of CARROT SOUP recipe. It's incredibly easy and simple to make, the combination of spices like the ginger, turmeric and curry powder with the creamy coconut milk makes this soup perfect for this time of year and incredibly delicious.
If you get to recreate it, tag me and use the hashtag #yovanarecipe on instagram so I can share it in my stories. I love to see your creations!
1 tablespoon of coconut oil
1/2 yellow onion
9 chopped carrots
1/2 cup of water
2 cups of vegetable stock
2 tablespoons of turmeric
1 tablespoon of curry powder
1 tablespoon of paprika
1 can of coconut milk
In a pot put a tablespoon of coconut oil together with the chopped yellow onion.
Add the carrots after 2 minutes, and after 3 minutes add water and the vegetable broth. Cover the pot and let it cook for 15 minutes.
Add spices: turmeric, ginger, curry, salt and pepper.
Once the carrots are soft, pass everything to the blender.
Move to the pot again and add the coconut milk.
Serve with parsley.
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Roasted Carrot Soup | One Pot Chef
Roasted Carrot Soup is a simple yet delicious soup that is very easy to prepare. Carrots are roasted until tender. Combined with chicken stock and garlic, then blended until smooth - this healthy and flavourful dish is perfect any time of year - give it a go!
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RECIPE FACT SHEET
INGREDIENTS IN THIS DISH:
1kg of Carrots (peeled and chopped)
2 Tablespoons of Olive Oil
4 Cups of Chicken Stock (1 Litre)
2 Cups of Cold Water
2 Cloves of Garlic (crushed)
Freshly Cracked Black Pepper
1 Tablespoon of Sour Cream (optional)
Preparation Time: About 10 minutes
Cooking Time: About 50 minutes
SERVES 6 - 8
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
How to Make Curry Ginger Carrot Soup
How to make my tasty curry ginger carrot soup.
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CURRY GINGER CARROT SOUP
For the soup:
2 Tbs. olive oil
2 lbs carrots, peeled and cut into 2” pieces
1 large yukon gold potato, cut into 2” pieces
1 onion, diced
2 tsp. curry
1” piece fresh ginger, grated
1 quart chicken or vegetable broth
Salt and pepper
For the roasted chickpeas
1- 15 oz can chickpeas, drained and rinsed
1 Tbs. olive oil
1 tsp. smoked paprika
1/2 tsp. cumin
salt and pepper
Creme fraiche for garnish
In a large pot or Dutch oven over medium heat, warm the olive oil. Add the onion carrots and potato and cook covered stirring occasionally, until very soft, about 15 minutes.Add curry, ginger and a large pinch of salt and pepper, and continue cooking for another 2 minutes. Add 2 cups stock and reduce heat to medium-low and simmer, uncovered, until the vegetables are very tender, about 30 minutes.
While the vegetables are cooking, make the crispy chickpeas. Pre-heat oven to 400°F. Line a sheet tray with parchment paper.
In a bowl combine the chickpeas, olive oil, smoked paprika, cumin and large pinch of salt and pepper. Place chickpeas on prepared sheet tray and bake for 20 minutes or until the chickpeas are crispy. Set aside until ready to eat.
Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch, adding remaining stock as needed. Return soup to pot and place over low heat and reheat to serving temperature. Season with salt and pepper.
Garnish bowls of soup with crème fraiche and a handful of crispy chickpeas
Makes about 2 quarts of soup.
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Spinach and Carrot Soup (Vitamin A & E Rich Recipe) by Tarla Dalal
Spinach and Carrot Soup, vitamin enriched soup!
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Spinach and Carrot Soup
Spinach and carrot soup, a palak delicacy enriched with wheat germ to make up for the necessary vitamin a and e for healthy vision and glowing skin.
Preparation Time: 5 minutes
Makes 4 servings
2 cups chopped spinach (palak)
1/2 cup chopped and parboiled carrot
1 tsp butter
1/4 cup finely chopped onions
1 1/2 cups milk
salt and to taste
2 tbsp wheat germ
bread sticks / croutons
1. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes or till the onions turn translucent.
2. Add the carrots and sauté on a medium flame for another 2 minutes.
3. Add the spinach and 1 cup of water, mix well and cook on a medium flame 1 to 2 minutes.
4. Add the milk, salt, pepper and wheat germ, mix well and cook on a medium flame another 4 to 5 minutes, while stirring occasionally. Keep aside to cool slightly.
5. When cool, blend in a mixer to a smooth purée.
6. Transfer the purée into a broad non-stick pan and bring to boil.
7. Serve hot with bread sticks or croutons.
Wheat germ is readily available at super markets, provision stores and also at chemist shops.
Carrot Soup | Recipes Under 15 Minutes | Chef Jaaie | Sanjeev Kapoor Khazana
A healthy and nutritious soup , Carrot soup doesn’t fail to impress. The unique taste and texture only makes the soup more appetizing!
3 medium carrots, peeled and roughly chopped
1 medium potato, peeled, roughly chopped and soaked
1 medium onion, peeled and sliced
1 tablespoon butter
Salt to taste
Crushed black peppercorns to taste
1 vegetable stock cube powder
Fresh coriander sprig for garnishing
1. Heat butter in a pressure cooker. Add onion, drained potato, carrots, salt, crushed peppercorns and vegetable stock powder and mix well.
2. Add 3 cups water, mix, cover and pressure cook on medium heat for 8 minutes. Remove from heat and set aside for 5 minutes till the excess pressure is completely released.
3. Blend the pressure cooked mixture using an electric hand blender into a smooth mixture.
4. Place the pressure cooker back on heat and cook for 2 minutes.
5. Serve hot garnished with a coriander sprig.
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Carrot and Spinach Soup Recipe - Eat Clean with Shira Bocar
Using fresh vegetables such as carrots and spinach helps create a nutrient-rich meal. Shira will make this substantial and satisfying soup and share her unique insights on the nutrition of the dish.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Carrot and Spinach Soup Recipe - Eat Clean with Shira Bocar
Carrot soup is amazing! And super quick and easy!
How To Make Ginger Carrot Soup
Learn how to make soup in a Vitamix. Technique-based blending featuring The Quiet One.
Chinese Daikon and Carrot Soup Recipe
Chinese Daikon and Carrot Soup Recipe - video and simple recipe by cookbook author Jaden Hair of Steamy Kitchen.
Full recipe at:
FAST AND SIMPLE ???? CARROT SOUP RECIPE ????
Brrrr...Winter time is officially SOUP time! I love making soup this time of year and this simple carrot soup is my FAVOURITE!
Comment down below if you like this raw type of tutorial or should I go back to the other format of editing?
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CARROT AND ONION SOUP - Mrs Vahchef
Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
Corn and tomato soup offer an awesome combination of flavourful oregano, pepper in the traditional corn and tomato soup.
Butter 1 tsp
Garlic 1 tsp
Salt to taste
Oregano 1 pinch
Pepper powder 1 tsp
Nutmeg powder 1 pinch
Sweet corn ½ cup
Vinegar 1 tsp
Vegetable stock 250 ml
Cornstarch paste 1 tsp
Sugar 1 tsp
Take little butter in a hot pan then add garlic, onions, salt, tomatoes and cook for few minutes with a lid on it on a slow flame.
Now add oregano, pepper powder, nutmeg powder, sweet corn, vinegar, vegetable stock, cornstarch paste, sugar and let it boil for 2-3 min.
Now switch off the flame and serve hot in a soup bowl.
Creamy Carrot Soup
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1 Large Carrot diced
1 tsp Olive Oil
1 small Onion diced
1 Green Chilli
1 cup Vegetable Stock
1/4 tsp Black Pepper
1/2 tsp Curry powder
Salt to taste
1 tbsp Cream
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Chinese vegetable soup (with carrot and radish)
This Chinese vegetable soup is a clear soup with carrot and radish. The soup base is prepared from the chicken bone from scratch.
The recipe is divided into two sections. First, you need to prepare the soup stock with the bones. You can use the store-bought chicken stock if you are running out of time or wish for an easy way out. This option will lessen the workload by half, and shorten the preparation time to less than thirty minutes.
Here are the steps to prepare the Chinese vegetable soup.
( Please refer to the article for full details:
1 sweet corn
1 medium-sized carrot
1 medium-sized onion
200g of radish
Chicken bone from 2 chicken carcasses (or use pork bone)
1 1/2 tsp of salt
1/4 tsp of white pepper
water sufficient to submerge the bone
- Cut sweet corn into 5 to 6 portions, carrot and the radish into slices, and the onion into small pieces.
- Clean the chicken carcasses. Cut the bone into large pieces.
- Submerge the bones in cold water in a pot. Bring it to the boil. Remove the scum on the surface by using a small wire mesh strainer.
- Let the bone simmer over low heat for 45 minutes.
- After 45 minutes, remove the bones by using a pair of tongs.
- Filter the stock to remove any unwanted debris.
- Add the carrots, radish, and the sweet corn to the chicken stock.
- Let it simmer for 30 minutes.
- Add the onion into the chicken stock. Let it boil for another ten minutes.
- Season with salt and pepper.
#VegetableSoup #ChineseVegetableSoup #RadishSoup #CarrotSoup
කැරට් සුප් - Episode 522 - Carrot Soup - Anoma's Kitchen
Theme Music: Suresh Maliyadde
SimplicityTV E23 Creamy Cashew Carrot Soup
This week on #SimplicityTV we are back in the kitchen, and we are cooking up a batch of Creamy Carrot Cashew Soup.