Creamy carrot soup

This creamy carrot soup is low in kilojoules and full of delicious vegetable flavour.

Recipe «Creamy carrot soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 large brown onion, halved, chopped, 5 large carrots, peeled, chopped, 375ml chicken stock, 4 poppy seed bread rolls , 25g reduced-fat dairy spread, 80ml thin cream, 60ml milk , Salt & freshly ground black pepper, Chopped fresh chives, to garnish.

Ingredients:

• 1 tbsp olive oil 
• 1 large brown onion, halved, chopped 
• 5 large carrots, peeled, chopped 
• 375ml chicken stock 
• 4 poppy seed bread rolls 
• 25g reduced-fat dairy spread 
• 80ml thin cream 
• 60ml milk 
• Salt & freshly ground black pepper 
• Chopped fresh chives, to garnish 

Instructions

1. Preheat oven to 200°C. Heat the oil in a medium saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add carrots and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 12-15 minutes or until tender. Set aside for 5 minutes to cool.
2. Meanwhile, cut each bread roll into four slices (not all the way through) and butter with dairy spread. Wrap in foil and place in preheated oven for 5 minutes or until heated through.
3. Place carrot mixture, cream and milk in the jug of a blender and blend until smooth. Return to the saucepan and stir over medium heat until hot. Taste and season with salt and pepper.
4. Sprinkle soup with chives and serve with hot bread rolls.