Creative Culinary Solutions

Cream of Carrot Soup

Name: Cream of Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 450 mL (1-3/4 cups) of prepared Instant, Gluten-Free Culinary Cream Base1 L (4 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced700 g (1.5 lbs) of carrots, peeled and diced150 g (6 oz) of onions, diced150 g (6 oz) of celery, diced15 mL (1 tbsp) of canola oil5 mL (1 tsp) of ginger, finely chopped

Creamy, colourful and definitely scrumptious.

Difficulty:	5/20
Yield serving:	10
Preparation time:	10 minutes
Cooking time:	30 minutes

Difficulty

5/20

Yield serving

Preparation time

10 minutes

Cooking time

30 minutes

Ingredients

450 mL (1-3/4 cups) of prepared Instant, Gluten-Free Culinary Cream Base
1 L (4 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
700 g (1.5 lbs) of carrots, peeled and diced
150 g (6 oz) of onions, diced
150 g (6 oz) of celery, diced
15 mL (1 tbsp) of canola oil
5 mL (1 tsp) of ginger, finely chopped

Preparation

Prepare both products according to package instructions, keep warm and set aside.
In a pot add the oil and heat up. Add in onions and ginger and cook until onions are translucent.
Add in celery and carrots and sauté for 2 minutes.
Pour in the soup base and allow to simmer until the vegetables are soft.
Purée the soup and then add in the culinary base.
Stir thoroughly and simmer for 2-3 minutes. Serve and enjoy.

Ingredients

450 mL (1-3/4 cups) of prepared Instant, Gluten-Free Culinary Cream Base
1 L (4 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced
700 g (1.5 lbs) of carrots, peeled and diced
150 g (6 oz) of onions, diced
150 g (6 oz) of celery, diced
15 mL (1 tbsp) of canola oil
5 mL (1 tsp) of ginger, finely chopped