Carots soup with Boursin cheese

Like every early winter , I’m preparing myself to face the cold weather with a vitamins cure and a series of veggies soups that I prepare in large quantities, and freeze. Then when I feel lazy (or when I’m really not in a cooking mood), I just have to heat the soup and that’s it. Did I already told you that I’m a lazybone? Well, during winter time it’s getting worse!

This recipe, even heated is really delicious. As a starter or main-course, for the small hungers or just to get warm!
I like it when it’s creamy: for that I add a potato to the preparation, but this is optional. If you don’t, just reduce the amount of water.
You can also replace the cream by some coconut milk for a sweetest taste which goes well with carrots.

Carrots soup with Boursin Cheese

2015-03-31 21:17:45

Serves 4

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Prep Time

15 min

Cook Time

45 min

Prep Time

15 min

Cook Time

45 min

Ingredients

1. 1 potato
2. 1 onion
3. 1 bunch carrots
4. 1,5 l of vegetables stock
5. 20gr butter
6. 10cl cream
7. 1 tablespoon Boursin
8. 1 teaspoon caraway seeds
9. 1 pinch Paprika
10. salt and pepper

Instructions

1. Peel the carrots and slice in rings. Peel the onion and the potato and chop coarsely.
2. In a saucepan, sauté the onions in the butter until caramelized. Add the carrots and the caraway. Cook for about 5 min wile melting.
3. Add the potato and the stock, season with salt and pepper, then stir and simmer covered on low heat for 40 minutes.
4. Mix the soup and add the cream. Let it cook for about 5 min on high heat wile melting.
5. Serve hot with Boursin and dust with Paprika.

Pop & Soda https://www.popandsoda.com/blog/