by F for Food
View
my 28 recipes »
Photo by F for Food
F for Food's Notes:
Expand½ stick of unsalted butter Ask a question about this ingredient
1 ½ lbs. (approximately) peeled, chopped carrots Ask a question about this ingredient
3 celery stalks, roughly chopped Ask a question about this ingredient
1 medium onion, roughly chopped Ask a question about this ingredient
1 tablespoon ground cumin Ask a question about this ingredient
1 tablespoon ground ginger Ask a question about this ingredient
4 cloves garlic, chopped Ask a question about this ingredient
2 tablespoons walnut oil Ask a question about this ingredient
cups vegetable stock Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/4 cup of sage leaves, divided Ask a question about this ingredient
salt and freshly ground black pepper to taste Ask a question about this ingredient
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 5-7 minutes. Add garlic; sauté 2 minutes. Add chopped celery and carrots; sauté 10 minutes. Add stock and bring to boil. Add cumin, ginger and sage leaves. Reduce heat, cover partially and simmer until carrots are very tender, about 30 minutes. Cool slightly.
Ask a question about this stepPuree soup with immersion blender. Season with salt and pepper. Stir in cream.
Ask a question about this stepBring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with a drizzle of walnut oil and a sage leaf.
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
