Carrot Soup Recipe Created by Ruth Paget

Carrot Soup Recipe Created by Ruth Paget

I made this soup all the time when I lived in Stuttgart (Germany), which seems to be the root vegetable capital of Europe.

You will need an immersion blender to purée this soup to a smooth consistency.

Serves 4

Ingredients:

-2 to 3 cups peeled and chopped carrots

-2 tablespoons olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

Steps:

1-Sauté onion and garlic in olive oil for 5 minutes in a soup pot.

2-Add chicken stock, carrots, water, and quinoa flour to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

4-Remove soup from heat and let cool.

5-Insert immersion blender and purée soup till smooth.  Reheat soup.

Serve with cream or milk and your favorite toast.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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