Cream of Carrot Soup RecipeOrigin: Sri Lanka Period: Traditional |
Ingredients:
225g carrots, washed and peeled 
Cream of Carrot Soup Preparation:Method:Chop the carrots and place in a pan. Cover with water then bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes, or until tender. Transfer the carrots and 250ml of their cooking liquid to a blender or liquidizer and process to a smooth purée. Meanwhile, melt the butter in a pan and use to fry the onions until soft and transparent (about 6 minutes). Stir-in the carrot purée along with the milk. Whisk the cornflour to a slurry with 2 tbsp water and add this to the pan as well. Whisk to combine then bring the mixture to a boil. Add the celery and immediately take the pan off the heat, allow to coo for a few minutes then whisk-in the beaten egg yolk. Flavour with salt and black pepper and ladle into warmed soup bowls. |
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