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Posted by on May 4, 2007 in Carrot Soups, Vegetarian Soups | 0 comments

Cream of Carrot Soup


• 450 gm carrots (chopped)
• 1 large onion (chopped)
• 2 cloves garlic (crushed)
• 1 tsp. olive oil
• 1 1/2 cup stock
• 1/4 cup sour cream
• Salt and pepper to taste


1. Saute the chopped onion and garlic in the oil until transparent.
2. Add the carrots to the stock. Bring to the boil and simmer for about 30 minutes until the carrots are soft. Cool a little and then liquidise until smooth.
3. Add the sour cream, season to taste and mix throughly. Heat through gently and serve.
Note: Do not allow the soup to boil after adding the sour cream.
Variation: For richer soup, add a swirl of double cream instead of the sour cream, just before serving.

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