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Prepare the Soup

  • Olive oil 2 floz
  • Onion, medium, fine diced 1 each
  • Ginger, ground 1 T.
  • Cumin, ground 1 T.
  • Mustard, dry 1 T.
  • Nutmeg, ground 1 T.
  • Cinnamon, ground 1 T.
  • Carrot(s) 2 lbs.
  • Knorr Ultimate® Low-Sodium Vegetarian Vegetable Base, prepared 1 gal
  • Knorr® Culinary Cream Base, prepared 1 qt
  • Kosher salt and black pepper to taste 1 pinch
  1. Prepare the Soup

    • Heat oil in a large stockpot over medium heat. Add onion and spices; sauté 2 minutes.
    • Add carrots and prepared Knorr® Low-Sodium Vegetarian Vegetable Base.
    • Bring to a boil, reduce heat and simmer, partially covered, 30 minutes or until carrots are tender.
    • Let soup cool slightly. Place carrot mixture in a blender or food processor and blend until smooth.
    • Return pureed mixture to pan, stir in prepared Knorr® Culinary Cream.
    • Let simmer for 10 minutes.
    • Adjust seasoning and consistency. Serve hot.
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