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Buttery Carrot soup

Submitted by Morag Robinson 11 June 2009

When ready to serve, ladle into bowls, spatter with some heavy cream, and top with the pepper, garlic croutons, andor toasted sesame seeds and pumpkin seeds. From Lynda Finn from New Zealand.



4 Tablespoons butter,12 young sweet carrots scrubbed and chopped,2 cups chicken stock,2 cups milk,whisps of salt and very finely ground white pepper,


Melt the butter in a saucepan over medium heat, add the carrots, and cook slowly for 6 - 10 minutes ( the longer you cook, the sweeter and more roasted the taste). Pour in the stock and milk, bring to a boil, then reduce the heat and simmer, covered, for 8 - 10 minutes, until the carrots are tender. Puree, solids first, and don't be too quick about pouring all the liquid in at once. You want a thick and creamy consistency, not a watery soup. If the consistency is too thick, of course, you can always thin with a little more milk. Pour back in the pan, season to taste with salt and pepper, and simmer for another minute or two.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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