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Cream of carrot with sesame and Havarti Anco Danesborg

4 to 6 portions


  • 5 ml (1 tbsp.) Butter
  • 1 onion, chopped
  • 1 litre (4 cups) carrots, peeled and cut in rings
  • 1 litre (4 cups) potatoes, peeled and cubed
  • 1.5 litre (6 cups) vegetable stock
  • 85 ml (1/3 cup) 10% cream
  • 5 to 7 ml (1 to 1½ tsp.) Toasted sesame oil
  • 10 ml (2 tsp.) Fresh tarragon, chopped
  • 15 ml (1 tbsp.) Roasted sesame seeds
  • 185 g (6 ½ oz) Havarti Anco Danesborg cheese, diced
  • Salt and freshly ground pepper


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  • In a saucepan, over medium heat, melt the butter and brown the onion, carrots and potatoes for 2 minutes. Add the stock and bring to a boil. Simmer for 20 minutes.
  • Blend the soup using a mixer.
  • Return soup to saucepan. Add the cream and sesame oil. Cook over medium heat for 3 minutes. Add salt and pepper.
  • Serve topped with the fresh tarragon, sesame seeds and cheese.

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