Carrot Soup With Caramelized Onions
by
Derek Farwagi
Equipment
- A mandolin or razor sharp kitchen knife to thinly slice shallots
- 2 quart saucepan
- A small frying pan
- A hand blender
Ingredients
- 2 tbsp vegetable or grape seed oil (divided)
- 1 yellow onion coarsely chopped
- 1 tbsp grated ginger
- 1 cup sliced carrots
- 2 cups chicken broth
- ¼ cup double cream
- 1 small shallot very finely sliced
Instructions
- To the saucepan, add a tablespoon of oil and the onions and cook on low/medium fire until tender. About 5 minutes. Add the grated ginger and stir for a minute.
- Add the two cups of chicken broth and one cup of sliced carrots and bring to a boil. Turn down heat and simmer for 20 minutes.
- While the soup is simmering, heat a tbsp of oil in a small frying pan and on a low/medium heat add the finely sliced shallot and stir continuously until golden brown. About 5 minutes. Some strands may go darker but that is OK. Once cooked set aside and drain on paper towel.
- Once the carrots are tender, thoroughly blend the soup. Add 1/4 cup of cream and stir well.
- Return to heat, garnish with shallots garnish and serve with extra garnish on the side. (Leftover garnish can be refrigerated in an airtight container for up to a month).
Nutrition
Calories: 283kcalCarbohydrates: 13gProtein: 3gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 918mgPotassium: 495mgFiber: 3gSugar: 5gVitamin A: 11135IUVitamin C: 24mgCalcium: 67mgIron: 1mg
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