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This exquisite fusion of sweet and spicy made in Multo is a testament to the artistry of culinary exploration. It showcases the versatility of carrots and the aromatic allure of cardamom, combining in perfect harmony to create a soup that delights and surprises with every spoonful.
Carrot and cardamom soup is a flavorful and aromatic soup made from carrots and onions simmered with cardamom pods until they become tender. The mixture is then pureed with broth and cream to achieve a smooth consistency. The soup is often seasoned with spices such as ginger, cumin, and coriander, and it is occasionally garnished with fresh herbs or croutons to add texture and flavor.
1 OZ / 30 G butter
2 OZ / 50 G shallot
2 CLOVES garlic
17.5 OZ / 500 G carrot
1 TSP cardamom
21 OZ / 600 ML vegetable stock
3.5 OZ / 100 ML cream
1 PINCH salt
1 PINCH white pepper
2 EA bay leaves
Peel and cut your carrot into chunks. Add the carrot to the mixing bowl. Chop the carrot with the measuring cup inserted for 15 seconds / speed 6. Remove the carrot from the mixing bowl and set aside.
Peel your shallots and garlic, then add them to the mixing bowl. Add the cardamom and bay leaves, then chop for 5 seconds / speed 10.
Add the butter to the mixing bowl. With the measuring cup removed, sauté for 5 minutes / 265°F|130°C.
Add your hot stock and carrot to the mixing bowl. Cook with the measuring cup inserted for 25 minutes / 230°F|110°C / speed 2 / stir.
Add your salt, white pepper and cream to the mixing bowl. Blend the soup for 30 seconds / speed 10.
Pour the soup into the bowl, garnishing with some parsley and more cream.
Enjoy your soup!
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