Sunday 5 December 2010


Carrot Soup/Gulerod Suppe/胡萝卜汤[hú luó bo tāng]

Recipe from Anni Airaksinen

Preparation & Cook Time: 45 minutes - 1 hour

- 680g carrots
- 680g potatoes
- 1 cup chopped onion
- 1-2 tablespoon cooking oil
- 3 cloves garlic chopped
- 2 TBS fresh ginger, chopped
- 2 TBS chopped leeks (optional)
- 2 tsp lime juice
- 500g minced beef (optional to give more flavour for adults)
- 4½ cups or 1125ml of water
- 1 tsp salt
- A spoonful of yogurt or fromage frais and some chopped chives as garnish (optional)

1. Peel carrots and potatoes and cut into chunks (and small cubes for baby)

2. Meanwhile saute garlic, ginger, onion, leek and beef with cooking oil on medium heat in a heavy bottom pot.

3. Add the carrots and potatoes, bring to boil and simmer for 20 minutes or until carrots and potatoes are cooked and tender.

4. Puree with a stick blender directly in the pot (if you wish, you could just puree half of them and leave the rest as small cubes for baby to chew).

5. Add lime juice, salt and pepper.

6. Garnish with yogurt or fromage frais and chives and serve.

If I am making steaming or cooking some chicken the day before, I will make carrot soup the day after and use the stock from making the chicken the day before.

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