Cream of Carrot Soup with Ginger and Rosemary

By brendaz

Smooth and delicious with a hint of ginger. A full-flavored bowl of deliciousness. I hope you enjoy!

Ingredients

• 1/4 cup butter
• 1 onion
• 5 large carrots, peeled
• 2 medium potatoes, peeled
• 1 large stalk celery with leaves
• 3/4 tsp. ground ginger
• 1/2 tsp. dried rosemary
• 1 tsp. fresh parsley, chopped fine
• 6 cups chicken broth
• salt and pepper to taste
• 1/2 cup half-and-half cream

Details

Preparation time 15mins
Cooking time 45mins
Adapted from foodandfact.com

Preparation

Step 1

Melt butter in soup pot. Coarsely chop vegetables. Add onion, carrots and celery to the melted butter. Cook over medium heat for about 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley; cook for about 2 minutes, stirring constantly, until you can smell the aroma of the ginger.

Stir in chicken stock and cook, partially covered, until vegetables are tender (about 20 minutes). Turn off the heat and, using an immersion blender, carefully puree vegetables with broth until smooth. You can use a food processor or stand blender if you prefer, but be careful not to splash yourself with the hot soup! Once the soup is blended, stir in the cream. Have a taste and adjust the seasoning with salt and pepper and reheat but do not boil. Enjoy! For more recipe ideas visit my blog Apron Strings and Tasty Things at foodandfact.com