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Fresh milk Carrot Soup

10 August 2020

Fresh milk Carrot Soup 

Recipe by: Tumi Mogoai
Cooking time: 35-40 minutes
Serves 6
1 kg carrots
1 onion, chopped
2 sprigs of thyme or 1 tsp if using dried
2 tablespoons butter, divided
1 cup vegetable broth/stock
2 tbsp flour
2 cups Clover Fresh milk
1/4 cup sugar
1/4 cup mixed seeds i.e. pumpkin seeds, sunflower seeds, sesame seeds
Salt and pepper
Parsley for garnish
In a small flat pan, add 1 tbsp butter and sugar and 1 tbsp water. 
Dissolve the sugar and let it caramelize then add the seed mix and quickly stir and remove from the heat. 
Transfer the seed mix onto a tray lined with grease proof paper and flatten the mix. Set aside to harden.
Peel and chop the carrots. Melt 1 tbsp butter in a soup pan and saute the onions with the thyme for 3 minutes then add the carrots. 
Cook them in butter, for about 5 minutes, stirring several times in between. The carrots should be glossy and slightly softer.
Add the half of the vegetable broth and half of the milk, cover and bring to a boil on medium low heat for about 15-20 minutes or until the carrots are soft. Puree the carrots with a hand-blender. Add the remaining Clover fresh milk.  
If the soup is too thick, add the remaining broth to thin it out. Adjust the taste with salt and pepper. Break chunks of the brittle onto the soup and garnish with parsley

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