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.
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
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
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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