CREAMY CARROT SOUP

By gammy

SERVED FOR NEW YEAR'S EVE 2011

Ingredients

• 1 CUP CHOPPED ONION
• 1/4 CUP BUTTER, CUBED
• 4-1/2 CUPS SLICED CARROTS
• 1 LARGE POTATO, PEELED AND CUBED
• 2 (14.5 OUNCE) CANS CHICKEN BROTH
• 1 TEASPOON GROUND GINGER
• 2 CUPS HEAVY WHIPPING CREAM (I USED MILK) BUT COULD USE FAT FREE HALF AND HALF
• 1 TEASPOON DRIED ROSEMARY, CRUSHED
• 1/2 TEASPOON SALT
• 1/8 TEASPOON PEPPER

Details

Servings 10

Preparation

Step 1

IN A DUTCH OVEN, SAUTE ONION IN BUTTER UNTIL TENDER. ADD CARROTS, POTATO, BROTH AND GINGER. COVER AND COOK OVER MEDIUM HEAT FOR 30 MINUTES OR UNTIL VEGETABLES ARE TENDER. COOL FOR 15 MINUTES.

TRANSFER TO A BLENDER OR FOOD PROCESSOR IN SMALL BATCHES, COVER AND PROCESS UNTIL SMOOTH. RETURN ALL TO THE PAN; STIR IN THE CREAM, ROSEMARY AND SALT AND PEPPER. COOK OVER LOW HEAT UNTIL HEATED THROUGH.