Creamy Carrot Soup with Scallions and Poppy Seeds

Creamy Carrot Soup with Scallions and Poppy Seeds
Photo by Frances Janisch

Ingredients

  • 1 quart(s) low-sodium vegetable broth
  • 2 teaspoon(s) poppy seeds
  • 0.5 cup(s) heavy cream
  • 2 pound(s) carrots
  • 0.5 cup(s) milk
  • 2 tablespoon(s) unsalted butter
  • 1 quart(s) water
  • + 4 more ingredients
    • 6 large scallions
    • 1 large onion
    • 3 tablespoon(s) extra-virgin olive oil
    • Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrot...

View full recipe at Food & Wine

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