Creamy Carrot Soup

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This has been adapted from an old bon appetit recipe. It can be served hot or cold, preferably with crusty bread -- no butter needed. Quantities do not have to be strictly adhered to!!

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Steps

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In a large pot combine the carrots , stock , onion , sugar , cider vinegar , thyme , lemon rind and cumin , and bring to a boil.

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Reduce heat until soup simmers.

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Cover and simmer until carrots are tender -- about 15 minutes , but test with a long-handled fork.

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In a blender or processor , pure the soup in batches , adding some beans with each batch.

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Pour the pure into a large bowl as you work.

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Pure the soup until very smooth.

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Then pour the soup back into the pot , heat up , and add the cream , stirring.

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Stir over low heat until heated through.

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Add the finely chopped parsley , stir in , and taste: it will need more salt as modern stock granules are not very salty.

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Serve in warmed soup bowls or mugs , and add a dollop of sour cream to each serving.

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Ingredients

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carrots, chicken stock, onion, sugar, apple cider vinegar, thyme leaves, lemon rind, ground cumin, cannellini beans, fresh cream, salt, parsley, sour cream