Prepare to embark on a culinary journey that will transform the humble carrot into a symphony of flavors that will tantalize your taste buds and impress even the most discerning dinner guests. This Carrot Soup with Sherry and Cardamom is not just another soup – it's a gourmet experience that elevates everyday ingredients into a restaurant-quality masterpiece. With its rich, velvety texture and complex flavor profile, this recipe promises to turn an ordinary meal into an extraordinary dining adventure that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: European
Serves: 4 servings
Ingredients
- Carrots, chopped
- Onion, chopped
- Garlic, minced
- Sherry
- Cardamom pods
- Vegetable broth
- Butter
- Salt
- Pepper
- Cream, for garnish
Instructions
- Begin by preparing all your ingredients. Chop the carrots and onion into small pieces, and mince the garlic. Measure out the sherry, cardamom pods, vegetable broth, butter, salt, and pepper.
- In a large pot, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the chopped onions and sauté for about 5 minutes, or until they become translucent and slightly softened.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the chopped carrots to the pot. Stir well to combine with the onions and garlic, and cook for about 5 minutes, allowing the carrots to soften slightly.
- Pour in the sherry, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom. Let the sherry simmer for about 2-3 minutes until it reduces slightly.
- Add the cardamom pods and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for approximately 15-20 minutes, or until the carrots are tender.
- Once the carrots are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the soup to low heat. Season with salt and pepper to taste. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Serve the soup hot, garnished with a swirl of cream on top for a rich finish. Enjoy your delicious carrot soup with sherry and cardamom!
Tips
- Choose fresh, sweet carrots for the best flavor – organic carrots tend to have a more intense taste.
- Toasting the cardamom pods briefly before adding them can enhance their aromatic qualities.
- Use a high-quality sherry for deeper, more nuanced flavor – avoid cooking sherries which can be overly salty.
- For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
- If you don't have an immersion blender, a standard blender works well – just be sure to blend in small batches and leave the lid slightly open to allow steam to escape.
- For a dairy-free version, substitute the cream with coconut cream or a plant-based alternative.
- The soup can be made ahead and reheated, with the flavors often improving after a day in the refrigerator.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
