Soups & Stews
Carrot Stew
- Details
- Category: Soups & Stews
- Written by chefoz
Bright orange color and delicious taste.
Ingredients
- 1 large onion, chopped
- 3 tablespoons corn oil
- 2 pounds carrots, peeled and chopped
- 1 large turnip, peeled and chopped
- 6 cups water
- 1 vegetable bouillon cube
- 2 celery stalks
- 1/2 bunch fresh dill
- 1/2 bunch fresh parsley
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
- salt & pepper to taste
Directions
1. In a large pot, heat oil and onions, cooking until softened, not golden. Add carrots and turnips, and stir for 3-4 minutes.
2. Add 6 cups of water, bouillon cube, cellery, dill and parsley. Boil and simmer for 30 minutes. Season to taste.
3. Remove celery, dill and parsely. It is ok for some of it to stay. Puree soup, add cream and nutmeg.
4. Bring to boil once again, and serve.