Creamy Carrot Soup with Balsamic Drizzle
Warm, comforting, and effortlessly elegant, this Creamy Carrot Soup with a Balsamic Drizzle is a true showcase of simple, quality ingredients. The natural sweetness of the carrots pairs beautifully with the rich depth of our flavoured olive oil, while the tangy balsamic reduction adds a delightful burst of flavour.
INGREDIENTS
1 tbsp olive oil (try our Rosemary or Tuscan Herb EVOO for extra depth of flavour)
1 medium onion, chopped
1 lb (about 5 medium) carrots, peeled and chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional for added warmth)
4 cups vegetable or chicken stock
1/2 cup coconut milk or heavy cream
Salt and pepper to taste
2 tbsp Traditional Dark Balsamic Vinegar (Fig Balsamic is also delicious!)
Fresh herbs or sprouts for garnish
INSTRUCTIONS
Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add garlic, ginger (if using), and chopped carrots. Cook for another 5 minutes, stirring occasionally.
Pour in the stock and bring the mixture to a boil. Reduce the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
Remove from heat and allow to cool slightly. Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy.
For added Creaminess: Return the soup to the pot. Stir in the coconut milk or cream. Season with salt and pepper to taste. Reheat gently if necessary.
Ladle the carrot soup into bowls. Garnish with a drizzle of Glasses & Grapes Dark Balsamic and a sprinkle of fresh herbs or sprouts.
Tip:Add a swirl of extra flavoured olive oil on top for a finishing touch, along with the balsamic drizzle.