Ginger Carrot Soup

By rollingstone577

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

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.