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     KQ Roasted Carrot Soup

 



Above: KQ Roasted Carrot Soup is made from carrots prepared in the KQ Roasted Carrots with Apple and Onion recipe.

 

Ingredients
2 cups roasted carrots*
2 chicken bullion cubes
4-5 cups water
1 cup white wine (optional)
1/2 to 1 cup cream (or silken tofu)

*Follow the recipe for KQ Roasted Carrots,
CLICK HERE.

Utensils and Supplies
medium size stock pot
measuring cups
wooden or plastic spoon
immersion blender




Above: KQ Roasted Carrots after coming out of the oven.  Carrots are delicious just like this, though we also like to turn
them into soup.


Above: Boil 4 cups of water over medium heat.



Above: Remove chicken bullion cubes from wrappers.



Above: Add cubes to boiling water and allow cubes to completely dissolve, stirring occasionally.


Above: Turn heat down to low and add the roasted carrots.  If the carrots you use are still warm from roasting, proceed.
If not, allow the carrots to be warmed through, this will make for a better texture.


Above: With an immersion blender, thoroughly blend the vegetables into the broth.  Use caution not to lift the blender
out of the soup while the blade rotates, or you'll have hot soup everywhere.



Above: Blend until you have the consistency of loose mashed potatoes.  If you like really thick soup, you can stop here
and serve immediately.



Above: We prefer a more liquid consistency to our soup.  So we stirred in 1 cup of white wine and heated the mixture
over a low temperature to cook out the alcohol content.  If you like how the soup tastes, stop here and serve.
If you prefer not to use alcohol simply add another cup of water.



Above: We took this recipe to a more decadent level by adding 1/2 cup of cream.  You can add up to 1 cup of cream
depending on your preferences.  Silken tofu is an alternative if you don't want to use a dairy product.


Stir in the cream and heat through.  Taste and add a dash of black pepper if desired.


A
bove: We served this bowl of soup for dinner, topped with a dollop of sour cream.  Chopped chives would be a colorful
additional garnish.  Add some additional protein and flavor with bacon bits.


KITCHEN QUEERS RECIPE CARD
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KQ ROASTED CARROT SOUP

Ingredients
2 cups roasted carrots*
2 chicken bullion cubes
4-5 cups water
1 cup white wine (optional)
1/2 to 1 cup cream (or silken tofu)

*Follow the recipe for KQ Roasted Carrots,
CLICK HERE.

Utensils and Supplies
medium size stock pot
measuring cups
wooden or plastic spoon
immersion blender



KQ Roasted Carrot Soup is made from carrots prepared in the KQ Roasted Carrots with Apple and Onion recipe.
In a medium size stock pot, boil 4 cups of water over medium heat.  Remove chicken bullion cubes from wrappers.
Add cubes to boiling water and allow cubes to completely dissolve, stirring occasionally.  Turn heat down to low
and add the roasted carrots.  If the carrots you use are still warm from roasting, proceed.  If not, allow the carrots
to be warmed through, this will make for a better texture.  With an immersion blender, thoroughly blend the
vegetables into the broth.  Use caution not to lift the blender out of the soup while the blade rotates, or you'll
have hot soup everywhere.  Blend until you have the consistency of loose mashed potatoes.  If you like really
thick soup, you can stop here  and serve immediately.  
We prefer a more liquid consistency to our soup.  So we
stirred in 1 cup of white wine and heated the mixture over a low temperature to cook out the alcohol content.
If you like how the soup tastes, stop here and serve.  If you prefer not to use alcohol simply add another cup
of water.  We took this recipe to a more decadent level by adding 1/2 cup of cream.  You can add up to 1 cup
of cream depending on your preferences.  Silken tofu is an alternative if you don't want to use a dairy product.
Stir in the cream and heat through.  Taste and add a dash of black pepper if desired.  We served this soup
for dinner, topped with a dollop of sour cream.  Chopped chives would be a colorful additional garnish.
Add some additional protein and flavor with bacon bits.


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