Ginger Carrot Soup

I didn't find this very exciting. Adding the sour cream helped. Perhaps next time I'll try some sweeter baby carrots. Maybe some butter would help. I'll hold on to this & see if I can tweak it for better taste.

Photo by Ron N.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons sweet cream butter

  • 2

    onions, peeled and chopped

  • 6

    cups chicken broth

  • 2

    pounds carrots, peeled and sliced

  • 2

    tablespoons grated fresh ginger

  • 1

    cup whipping cream

  • Salt and white pepper

  • Sour cream

  • Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

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